Ingredients

2 salmon fillets (3/4 lb. each)
1/2 C. orange juice
1/2 C. oil
Dried Paste*
2-3 Tbsp. fresh rosemary
DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt

Cooking Instructions

Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a refrigeratable container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently. When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.) Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn. This is a Pacific Northwest recipe – fresh salmon is best. To obtain 3/4 pound fillets, ask your fish market to prepare them for you. Enjoy!
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)