Grilled Salmon Fillet
Salmon is an excellent source of omega-3 fatty acids. This dish can also be baked in a foil packet in a 400°F (205°C) oven for 20 to 30 minutes.
1 (2-pound) wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning
- 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 8 servings.
Nutritional Information Per Serving (1/4 of recipe): 0 grams carbohydrate, 0 grams fiber, 14 grams protein, 11 grams fat, 169 calories.
Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.
Recipe Source: An excerpt from the book Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman, RD; Published by McGraw-Hill; January 2007; 978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary Kay Grossman.