Grilled Salmon With Rosemary (South Beach Phase I)
- Ready In:
- 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)
- 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.
- 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.
- 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.
- To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
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"<p>I'm a self-taught cook that loves to experiment in the kitchen. I'm currently trying the South Beach Diet, and will be posting recipes that I find helpful from it, as well as ones I invent. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>"
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lined a tray with aluminum foil - placed the pieces on it - brushed the mixture on top of the fish - cut sprigs of rosemary and laid on top of the fish - cooked over the grill with the top down -<br/>when done - removed the foil with fish and placed on a platter - used a spatula to remove fish from the foil - the skin sticks to the foil and can be discarded - followed the rest of the recipe