Grilled Salmon With Rosemary (South Beach Phase I) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 2 |
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A delicious, Phase-1-Friendly dinner for fellow South Beachers! From page 204 of The South Beach Diet guidebook. Ingredients:
1 lb salmon |
2 teaspoons extra-virgin olive oil |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1 pinch fresh ground black pepper |
2 garlic cloves, minced |
2 teaspoons fresh rosemary leaves, chopped or 1 teaspoon dried, crushed rosemary |
rosemary sprig, fresh (optional) |
capers (optional) |
Directions:
1. Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
2. To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2 of thickness). If the fish is more than 1 thick, gently turn it halfway through grilling.
3. To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4 from the heat for 4-6 minutes per 1/2 thickness. If the fish is more than 1 thick, gently turn it through broiling.
4. To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
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