Grilled Salmon with Rosemary

Four servings.



2 pieces salmon (5 to 6 ounces each)

1 teaspoons extra-virgin olive oil

1 teaspoons fresh lemon juice

1/8 teaspoon salt

Pinch freshly ground black pepper

1 teaspoon garlic from jar

1/2 teaspoon dried rosemary, crushed

Capers (optional)



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 inch 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" 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.