Recipe: Garlic Rosemary Salmon for both June and Marilyn

Garlic Rosemary Salmon

2 Cloves garlic, minced
1 tbsp (15 mL) Minced fresh rosemary (or 1 tsp/5 mL dried)
2 tsp (10 mL) Fennel seeds, coarsely crushed
2 tsp (10 mL) Extra-virgin olive oil
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Pepper
1 1/2 lb (750 g) Salmon fillet (or 4 fillets, about 6 oz/175 g each), with skin
Lemon wedges

In small bowl, stir together garlic, rosemary, fennel seeds, oil, salt and pepper. Rub into fish flesh; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Place fish, skin side down, on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn and cook until fish flakes easily when tested, about 2 minutes. Serve with lemon wedges.

More Information

Also try: lake trout, arctic char, pickerel or whitefish

Servings: 4

Nutritional information
Per serving: about 265 cal, 26 g pro, 17 g total fat (3 g sat. fat), 1 g carb, trace fibre, 74 mg chol, 359 mg sodium. % RDI: 2% calcium, 4% iron, 2% vit A, 8% vit C, 18% folate.

By The Canadian Living Test Kitchen