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Grilled Salmon Fillet
Recipe is from the Feel-Good Diet (McGraw-Hill, 2007) by Cheryle Hart, M.D., and Mary Kay Grossman, R.D.
Ingredients
1 2-pound wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of 1 lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning
Directions
Preheat barbecue grill. Rinse salmon fillet and pat dry with paper towel. Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil. Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered. Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce and soy sauce, and pour over fillet. Sprinkle liberally with seasoning. Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best. Cover grill. Cook 15 minutes. Do not turn. Check salmon. Salmon is done when flesh has turned paler pink and flakes with a fork. Do not overcook. Makes eight servings.
Note: Salmon is an excellent source of omega-3 fatty acids. Choose fish several times each week. The fish can also be baked in a foil packet in a 400-degree F oven for 20 to 30 minutes.
Suggestions
Nutrition Facts Per Serving: 0 grams carbohydrate, 0 grams fiber, 14 grams protein, 11 grams fat, 169 calories