Grilled Salmon with Rosemary

 1 pound salmon

2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp salt
Pinch freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 teaspoon dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)

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

To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot cols until the fish flakes easily (allow 4-6 minutes per 1/2"of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.

To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn 1/2 way through the broiling.

To serve, top the fish with capers, if using and garnish with rosemary .

Serves 4

Nutrition at a glance
Per serving: 231 calories, 23g protein, 1g carbohydrates, 15g fat, 3g saturated fats, 213mg sodium, 67mg cholesterol, 0g fiber


From: "The South Beach Diet - The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss" by Arthur Agatston, M.D. ISBN:1-57954-646-3, page 162