Grillet laks med rosmarin - Fase 1
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.
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Marianne
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