Wednesday, October 1st, 2014
- 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
- 1/2 c. orange juice
- 1/2 c. oil
- 2-3 additional tbsp. fresh rosemary
- Rosemary paste:
- 1/2 tsp. rosemary
- 3 cloves garlic, crushed
- 1 1/2 tsp. salt
Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)
Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.