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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
Nutritional Information
Servings: Per serving (without Meyer Lemon Asparagus)
Calories: 241
Cholesterol: 62 mg
Fat: 16 g
Sodium: 67 mg
Carbohydrates: <1 g
Fiber: 0 g
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Meyer Lemon Asparagus
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