Grilled Salmon With Lemon-rosemary Marinade & Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The lemon and rosemary add a wonderful flavour to this marinade while the olives add a richness. Easy to make and great to taste. Cooking time includes 20 minutes of marniating. Reicpe Source: Tufts University guide to Healthy Living Magazine Ingredients:
3 tablespoons lemon juice |
3 tablespoons extra virgin olive oil |
1 tablespoon chopped fresh rosemary |
2 cloves minced garlic |
1/4 teaspoon salt |
fresh ground pepper, to taste |
4 teaspoons chopped pitted kalamata olives |
1 lb salmon fillet |
4 lemon wedges |
Directions:
1. Cut salmon into 4 portions and place in a shallow dish.
2. Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
3. Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
4. Cover and marinate in the refrigerator for 20 to 30 minutes.
5. Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
6. While salmon marinates, heat grill to medium-high.
7. Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
8. Do not spray a hot grill with cooking spray; it could cause an explosion.
9. Place salmon pieces skin side up, on grill.
10. Close lid and cook for 4 minute.
11. Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
12. Serve the salmon with the sauce and lemon or lime wedges.
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