Salmon is an excellent source of omega-3
fatty acids. Choose fish several times each week. The fish can
also be baked in a foil packet in a 400°F oven for 20 to
30 minutes.
Grilled Salmon Fillet
- 1 (2-pound) wild salmon fillet
2 tablespoons olive oil
3 cloves garlic, crushed
Juice of one lemon
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
Mrs. Dash or lemon pepper seasoning
- Preheat barbecue grill.
- Rinse salmon fillet and pat dry with paper
towel. Cut a piece of foil 4 inches longer than the length of
the salmon. Brush it with olive oil.
- Lay fillet, skin-side down, on foil. Curl
edges of foil up around salmon to prevent juices from running
out, leaving the top uncovered.
- Spread garlic evenly across salmon.
- Combine lemon juice, Worcestershire sauce,
and soy sauce, and pour over fillet.
- Sprinkle liberally with seasoning.
- Place salmon fillet on foil about 6 inches
from coals or gas flame. Indirect heat is best. Cover grill.
Cook 15 minutes. Do not turn. Check salmon. Salmon is done when
flesh has turned paler pink and flakes with a fork. Do not overcook.
Makes 8 servings.
Nutrition Facts Per Serving: 0 grams carbohydrate,
0 grams fiber, 14 grams protein, 11 grams fat, 169 calories,
Lo-Lo
Copyright © 2007 by Cheryle Hart and
Mary Kay Grossman
Recipe Source: An excerpt from the book
Feel-Good Diet by Cheryle Hart, M.D., and Mary Kay Grossman,
RD; Published by McGraw-Hill; January 2007;$22.95US/$27.95CAN;
978-0-07-145378-3 Copyright © 2007 by Cheryle Hart and Mary
Kay Grossman. To learn more about this book please click
here.
