By Mark and Colleen Kwasniki
This is my favourite salmon recipe and I make it quite often… especially when I forget to take something out for dinner!
1 lb salmon
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
¼ tsp salt
pinch of freshly ground black pepper
2 cloves of garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed
fresh rosemary sprigs (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 to 6 minutes per ½” 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 to 6 minutes per ½” of thickness. If the fish is more than 1″ thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
