Wednesday, August 26, 2015

Summer Salmon on the Grill with Tomato Rosemary Sauce

You can enjoy meals and at the same time help to prevent cancers! In order to do this, incorporate omega-3 fatty acid fish into your diet.

For the Salmon:
  • 4 fresh rosemary sprigs, each about 4-inches long
  • 3 pounds center-cut salmon, cut into 6 slices about 2 inches thick
  • 1/2 cup pure olive oil
  • Grated zest and juice of 1 lemon
For the Sauce:
  • 1 lemon
  • 2 fresh rosemary sprigs, each about 4 inches long
  • 1 clove garlic, sliced paper thin
  • 1 sprinkle of cayenne
  • 1 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 pounds cherry tomatoes, skins removed
Prepare the Fish:

  • Remove the leaves from the rosemary sprigs.
  • In a shallow bowl, marinate the sliced salmon with the rosemary leaves, olive oil, and lemon zest and juice for about 1 hour.

Make the Sauce:

  • Preheat an oven to 500*F (250*C).
  • Peel the zest from the lemon, using a vegetable peeler, and finely julienne.
  • Juice the lemon.
  • Combine the lemon zest and juice, rosemary, garlic, salt and oil in a heatproof bowl, set aside.
  • Place the tomatoes on a baking sheet or jelly roll pan and roast for 12 minutes.
  • Immediately place the roasted tomatoes into the heat-proof bowl.
  • Smash them with a fork and incorporate with the other ingredients.
  • The intense heat of the roasted tomatoes will cook the other ingredients.

Start the Grill:

  • Grill the salmon for 2 minutes on each side. It should be pink, not rare, in the center.
  • Serve immediately with the tomato mixture.

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