Grilled Salmon with Gremolata 
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A seafood dish that's simple and delicious!1 salmon fillet (about 1 1/2 pounds), cut into 6 strips
1 tablespoon Dierbergs olive oil
1/4 cup minced fresh parsley
1 tablespoon snipped fresh rosemary
2 teaspoons grated lemon peel
1 clove garlic, minced
1/4 teaspoon coarse salt
Freshly ground black pepper Lightly brush flesh side of salmon with olive oil. Place salmon flesh-side down on oiled grid over medium-high heat; cover and grill for 4 minutes. Place sheet of heavy-duty foil on grid; turn salmon skin-side down on top of foil. Cover and grill until opaque throughout and internal temperature is 145°F., about 4 to 5 miutes. Slide metal spatula between flesh and skin. (Skin will stick to foil). Place salmon on serving plate. In small bowl, stir together parsley, rosemary, lemon peel, garlic, salt and pepper; sprinkle over salmon.
Makes 6 servings Servings: Per serving Calories: 229 Cholesterol: 66 mg
Fat: 15 g
Sodium: 149 mg
Carbohydrates: <1 g
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