Grilled Salmon With Lemon-rosemary Marinade & Sauce

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

• Ready In: 35 mins
• Serves: 4

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.