Ingredients:
·
4 garlic cloves,
crushed
·
2 pinches sea salt
·
ground black pepper to
taste
·
1 tablespoon fresh
thyme leaves
·
1/2 teaspoon fresh
ginger, grated
·
2 pinches cayenne
pepper
·
2 pinches cumin
·
extra virgin olive
oil, enough to make a paste
·
2 wild caught salmon
fillets
Instructions:
1. Heat grill to medium (we baked ours in the oven, 350
degrees).
2. In a small bowl add the garlic and spices. Add
enough EVOO to make a paste.
3. Place salmon skin down on a large sheet of foil,
folding the sides up to make a foil tray. If using the oven, place fish
in a baking dish.
4. Rub the spice mixture on top of the fish and place
tray on bottom rack of your grill. Cover the salmon loosely with more
foil and close the grill.
5. All grills cook differently and fillets may be
different in size. Cook your fish about ten minutes, checking for
doneness often. It should be warm all the way through but still pink in
the middle.
Serve
with lemon wedges.
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