Ingredients

3 Tbsp. dried whole rosemary, divided
1 Tbsp. rubbed sage
1/2 tsp. pepper
2 Tbsp. lime juice
2 Tbsp. tamari (wheat free)
4 (4 oz.) salmon steaks
Vegetable cooking spray
1 med. lime, thinly sliced

Cooking Instructions

Combine 1 tablespoon rosemary, sage, pepper, lime juice and tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks. Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over ashen coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad. Servings = 4 ounces protein, 1 cup salad.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)