The marinade adds wonderful flavor to this Grilled Salmon. Serve with Cranberry Rice Salad and Mango Sherbet for a lovely and lite kosher summer meal.
Ingredients:
- 1/2 cup extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 1/2 teaspoon dried basil
- 1 teaspoon rosemary
- 1/2 teaspoon freshly ground pepper
- 6 garlic cloves minced
- 4 salmon fillets (skinless) - approximately 6 ounces (180 grams) each
Preparation:
1. Preheat grill.2. In a small bowl, mix together all ingredients except salmon.
3. Place salmon in a pan. Pour marinade over salmon. Marinate for 1/2 hour.
4. Discard marinade. Grill salmon on medium-high heat for approximately 5 minutes on each side, or until fish flakes easily.
VARIATIONS: Salmon can be baked in the oven at 375 degrees Fahrenheit (190 degrees Celsius) rather than grilled.
