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Serves 4/ This recipe also works well with tarragon, thyme, sage or dill in place of rosemary.
4 teaspoons olive oil
2 teaspoons white wine vinegar
2 tablespoons fresh rosemary, finely minced
1 teaspoon salt
1 teaspoon freshly ground pepper
4 salmon fillets (about 6 ounces each)
6 lemon wedges
1. In shallow glass baking dish, combine first five ingredients and mix well. Place salmon in baking dish skin up and turn to coat; cover and marinate in refrigerator for 1-2 hours.
2. Preheat grill. Remove salmon from marinade and place fillets in center of grill. Cook 7-8 minutes each side, until fish is opaque throughout. Garnish with lemon wedges.
PER SERVING: 347 cal, 59% fat cal, 23g fat,100mg chol, 34 protein, 2 carb
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