Grilled Salmon with Meyer Lemon Asparagus
1 pound salmon fillet, cut into 4 pieces
1 1/2 teaspoons grated Meyer lemon peel or orange peel
1/4 cup fresh Meyer lemon juice or orange juice
2 tablespoons canola oil
1 teaspoon fresh thyme leaves
Freshly ground seasoned black pepper
Place salmon in large freezer-weight reclosable plastic bag. Add Meyer lemon peel and juice, oil, thyme, and pepper; seal bag and turn to coat fish. Place bag on plate and marinate in refrigerator for at least 15 minutes or up to 1 hour. Remove salmon from bag; discard marinade.
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 next to fish; turn salmon, skin-side down, on top of foil. Cover and grill until salmon is just opaque throughout and internal temperature is 145°F., about 4 to 5 minutes. Slide metal spatula between fresh and skin. (Skin will stick to foil; discard foil.) Serve with Meyer Lemon Asparagus.
Makes 4 servings
Servings: Per serving (without Meyer Lemon Asparagus)Calories:
|Meyer Lemon Asparagus|