I got this recipe from my friend Nancy Olin, who got it from her stepfather, Bob Raives, who cut it out of a newspaper, but he no longer remembers which one. It’s gone through enough changes to avoid a lawsuit, but if you’re the author, my congratulations on an amazing dish and my apologies for not acknowledging you.

Serves 6.

1 tablespoon grated lemon zest
1 tablespoon grated lime zest
2 garlic cloves, minced
1½ tablespoons chopped fresh Italian flat-leaf parsley
1½ tablespoons chopped fresh thyme leaves
1½ teaspoons kosher salt
1 teaspoon black pepper
6 6- to 8-ounce (about 2½ to 3 pounds) salmon steaks
6 Italian flat-leaf parsley springs, for garnish
1 lemon, thinly sliced, for garnish
1 lime, thinly sliced, for garnish

1. Place the lemon zest, lime zest, garlic, parsley, thyme, salt, and pepper on a large plate and mash them together to form a paste. Add the salmon, coat with the paste, cover, and let sit for 1 hour.

2. Prepare the grill.

3. Place the steaks on a rack on the grill and cook until browned, about 4 to 5 minutes on each side. Transfer to 6 plates and serve immediately. Garnish with parsley, lemon, and lime.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)