Garlic Rosemary Salmon
A simple rub of herbs and spices before grilling is often all a nice fresh piece of fish needs to highlight its flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 265 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | trace |
| chol | 74 mg |
| sodium | 359 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 2% |
| vit C | 8% |
| folate | 18% |
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2 cloves garlic, minced
1 tbsp (15 mL) minced fresh rosemary (or 1 tsp/5 mL dried)
2 tsp (10 mL) fennel seeds, coarsely crushed
2 tsp (10 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1-1/2 lb (750 g) salmon fillet (or 4 fillets, about 6 oz/175 g each), with skin
lemon wedges
Preparation:
In small bowl, stir together garlic, rosemary, fennel seeds, oil, salt and pepper. Rub into fish flesh; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Place fish, skin side down, on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn and cook until fish flakes easily when tested, about 2 minutes. Serve with lemon wedges.
Additional Information
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Also try: lake trout, arctic char, pickerel or whitefish
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