I started a new civil engineering job last week (finally!). Needless to say, I don't have the time or energy to write a long blog post right now. You didn't really want to listen to my ramblings anyways, did you? Didn't think so. So this post is short and sweet. I'll let the photos speak for themselves.
Salmon is my favorite fish in the sea, and grilled salmon.....well, it is absolutely sublime. And did I mention how easy it is? Just three steps:
1. Heat grill.
2. Season salmon.
3. Grill salmon.
Low-FODMAP, Gluten-Free, Dairy-Free
1.5 lb. salmon fillet, skin left on
1 tablespoon Oven Roasted Garlic Oil or extra virgin olive oil
1 tablespoon chopped, fresh rosemary
1/2 teaspoon kosher salt or coarse sea salt
1/2 teaspoon fresh ground black pepper
- Heat grill to medium-high heat.
- Rinse salmon and pat dry with paper towels. Rub both skin and flesh sides of the fillet with the oil. Sprinkle flesh side evenly with the chopped rosemary, salt and pepper.
- Brush grill grate with oil and place salmon skin side down on the grate. Close grill and cook for about 10 to 12 minutes, or until it flakes easily with a fork. Transfer to a platter with a large spatula. Squeeze fresh lemon juice from the wedges over the fillet. Serve with additional lemon wedges.