Mesquite-Grilled Salmon Fillets

by the Editors of Publications International, Ltd.


Mesquite-Grilled Salmon Fillet Photo
Mesquite-Grilled Salmon Fillet
Yield: Makes 4 servings
Ingredients:
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 salt

1/4
teaspoon black pepper

4
salmon fillets, 3/4 to 1 inch thick (about 5 ounces each)



 
Preparation:
1.
Cover 1 cup mesquite chips with cold water; soak 20 to 30 minutes. Spray grid with nonstick cooking spray. Prepare grill for direct cooking.

2.
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.

3.
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.



Nutritional Information:
Serving Size: 1 Salmon Fillet
Sodium 230 mg
Protein 28 g
Fiber <1 g
Carbohydrate 1 g
Cholesterol 83 mg
Saturated Fat 4 g
Total Fat 22 g
Calories from Fat 63 %
Calories 322
Dietary Exchange:
Fat 2
Meat 4


This recipe appears in: Fish