I do not recommend marinating the fish any longer in this marinade or the lemon juice will actually begin to “cook” the fish, thus breaking it down. You can prepare the marinade ahead of time and keep it in the refrigerator for a couple of days; then proceed with the recipe when ready to cook.
Recipe Yield: 4 Servings.
4 fillets of salmon (6-8 oz. each)
1/4cup olive oil
2Tbsp. Fresh lemon juice
1Tbsp. Dill, chopped
1 garlic clove, minced
Zest of one lemon
2 Tbsp. olive oil
Kosher or sea salt
Freshly ground black pepper to taste
In a non-reactive glass dish, place salmon fillets side by side. In a non-reactive bowl, whisk together the marinade by combining the olive oil, lemon juice, dill, garlic and zest together. Pour marinade over the salmon and allow the fish to sit at room temperature for 10-15 minutes. Heat a grill pan or outdoor grill until very hot. Brush the grill pan or grids of the grill with oil and place the fish skin side down; grill for 4 minutes. Turn fish over to the other side and grill until it is done to your taste. Remove from pan or grill and season fish with salt and pepper; serve hot or at room temperature.
©Copyright Sandra Gutierrez 2007. All Rights Reserved.