Mesquite-Grilled Salmon Fillet
Makes 4 servings
|2||tablespoons olive oil|
|1||clove garlic, minced|
|2||tablespoons lemon juice|
|1||teaspoon grated lemon peel|
|1/2||teaspoon dried dill weed|
|1/2||teaspoon dried thyme|
|1/4||teaspoon black pepper|
|4||salmon fillets, 3/4 to 1 inch thick (about 5 ounces each)|
- Cover 1 cup mesquite chips with cold water; soak 20 to 30 minutes. Spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- Combine oil and garlic in small microwavable bowl. Microwave on HIGH 1 minute or until garlic is tender. Add lemon juice, lemon peel, dill, thyme, salt and pepper; whisk until blended. Brush skinless sides of salmon with half of lemon mixture.
- Drain mesquite chips; sprinkle chips over coals. Place salmon, skin side up, on grid. Grill, covered, over medium-high heat 4 to 5 minutes; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes when tested with fork.
|Serving Size:||1 Salmon Fillet|
|Saturated Fat||4 g|
|Total Fat||22 g|
|Calories from Fat||63 %|
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