GRILLED SALMON FILLET
The Feel-Good Diet
by Cheryle Hart, M.D., and Mary Kay Grossman, RD
Salmon is an excellent source of omega-3 fatty acids. Choose fish several times each week. The fish can also be baked in a foil packet in a 400°F oven for 20 to 30 minutes.
Makes 8 servings
• 1 2-pound wild salmon fillet
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• Juice of one lemon
• 1 teaspoon Worcestershire sauce
• 1/4 cup soy sauce
• Mrs. Dash or lemon pepper seasoning
Preheat barbecue grill.
Rinse salmon fillet and pat dry with paper towel.
Cut a piece of foil 4 inches longer than the length of the salmon. Brush it with olive oil.
Lay fillet, skin-side down, on foil. Curl edges of foil up around salmon to prevent juices from running out, leaving the top uncovered.
Spread garlic evenly across salmon.
Combine lemon juice, Worcestershire sauce, and soy sauce, and pour over fillet.
Sprinkle liberally with seasoning.
Place salmon fillet on foil about 6 inches from coals or gas flame. Indirect heat is best.
Cover grill. Cook 15 minutes. Do not turn.
Salmon is done when flesh has turned paler pink and flakes with a fork.
Do not overcook.
Nutrition Facts Per Serving: 0 grams carbohydrate, 0 grams fiber, 14 grams protein, 11 grams fat, 169 calories, Lo-Lo
Copyright © 2007 by Cheryle Hart and Mary Kay Grossman