Rosemary Barbecued Salmon Fillets Food

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

ROSEMARY BARBECUED SALMON FILLETS

Steps:

• Mix first 4 ingredients; pour 1/4 cup over fish in shallow dish. Turn fish to coat both sides of each fillet. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture until ready to use.
• Heat grill to medium heat. Cover grill grate with foil. Remove fish from marinade; discard marinade. Place fish, skin-sides down, on foil.
• Grill 10 to 15 min. or until fish flakes easily with fork, brushing fish with reserved dressing mixture for the last few minutes.

ROSEMARY GRILLED SALMON

Steps:

• Combine the garlic and lemon juice with the olive oil and brush generously on the fillets. Season to taste with a fresh grinding of pepper.
• Lay the rosemary sprigs on a hot grill and place the salmon fillets, skin side down, on top of the rosemary. Cover the grill and cook the fillets for about 10 to 12 minutes, or until the salmon is done through. The rosemary will brown and lightly smoke the salmon, infusing it with a delightful herb flavor.
• Remove the skin from the fish and discard it and the rosemary. Garnish salmon with fresh lemon wedges.
• If you prefer to roast the salmon, do not soak the rosemary. Preheat your oven to 425 degrees. Scatter the rosemary sprigs over a sheet pan and place the seasoned filets on top. Cook for 12-15 minutes or until the sections of salmon begin to separate when pressed. Remove the skin from the filets and discard it and the rosemary.

ROSEMARY ROASTED SALMON

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.