Grilled Wild-Caught Salmon
Creamy Cucumbers
Tossed Salad of Mixed Greens and Lemon Vinaigrette
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| Photo: imgsoup.com |
GRILLED WILD-CAUGHT SALMON
Paleo / Whole 30 compliant
Whole Wild Caught Salmon
Olive oil
Sea salt and freshly ground pepper
Garlic powder
Fresh lemon
* Rinse fish filet and pat dry with paper towels.
* Drizzle with olive oil and season with salt, pepper and garlic.
* Preheat grill to 450 degrees.
* Place skin side up on grill for 3 minutes.
* Turn over, skin-side-down and grill until thickest part reaches an internal temp. of 125 degrees.
** Grilling time will vary depending on the thickness of filet, check doneness with a fork in the thickest part of the filet. If the meat flakes apart it is done. Do not overcook; it will dry out!
*Remove from grill and allow to rest for 5 minutes before serving.
* Garnish with a lemon wedge and fresh dill.
* Refrigerate leftovers and serve at room temperature. (Reheating salmon will overcook it!)
Recipe: w.lynne
Taste what's good and pass it on!