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.

Maple-Glazed Salmon

A good recipe for heart-healthy salmon.


1/4  cup  ruby red grapefruit juice
2  Tbs  balsamic vinegar
2  Tbs  maple syrup
2  cloves  garlic, minced
2  tsp  olive oil
4  (4 oz )  salmon fillets
1/4  tsp  salt
1/4  tsp  pepper

In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 Tbs to a small bowl; add oil. Set remaining glaze aside.

If grilling the salmon, coat grill rack with cooking spray before starting the grill. Sprinkle salmon with salt and pepper; place skin side down on grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with maple-oil mixture. Drizzle with reserved glaze.