Grilled Rosemary Salmon
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!
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)