Grilled Salmon with Rosemary

(1 carb) Recipe from South Beach Diet

 

1 lb. salmon

2 tsp extra-virgin olive oil

2 tsp fresh lemon juice

¼ tsp salt

Pinch of freshly ground pepper

2 cloves garlic, minced

2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed

Fresh rosemary sprigs, optional

Capers, optional

 

Cut the salmon into 4 equal-size portions. Combine olive oil, lemon juice, salt, pepper, garlic, and rosemary. Brush the mixture onto the fish.

 

To Grill:

Arrange the salmon on a grill rack, or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per ½” of thickness). If the fish is more than 1” thick, turn gently halfway through grilling.

 

To Broil:

Spray the rack of a broiler pan with olive oil cooking spray. Arrange the salmon on the rack. Broil 4” from the heat for 4-6 minutes per ½” of thickness. If the fish is more than 1” thick, gently turn it halfway through broiling.

 

To Serve:

Top the fish with capers, if using, and garnish with rosemary sprigs, if desired. Serve with steamed green beans topped with sliced almonds.