Grilled Lemon Salmon
One four-ounce serving of wild salmon provides a full day’s requirement of vitamin D and is a good source of omega-3 fatty acids.
INGREDIENTS | SERVES 4
- 1½ pounds salmon fillets
- Lemon pepper to taste
- 1 tablespoon crushed rosemary or thyme
- 1/3 cup low sodium soy sauce
- 1/3 cup brown sugar (if tolerated)
- 1/3 cup lemon juice, fresh
- 1/3 cup water
- ½ cup vegetable oil or medium dry sherry
Sprinkle salmon fillets with lemon pepper and rosemary.
Mix together soy sauce, brown sugar, lemon juice, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours, turning several times.
Lightly oil grill or skillet. Place salmon on cooking surface and discard marinade. Cook salmon for no more than 6 to 8 minutes per side, or until the fish flakes easily.
