We give this tasty Mediterranean fish recipe a “two thumbs up”, as we taste our way through loads of heart-healthy recipes. Its combination of cumin, cayenne and lemon peel add just the right amount of “zing”, establishing this as a truly tasty low-carb option.
1.For marinade, whisk together lemon juice, olive oil, ground lemon peel, cumin, cayenne and scallions. Season to taste with sea salt and freshly ground pepper.
2.Place salmon in glass baking dish, skin side down. Add marinade and let stand for 10 minutes.
3.Spray barbecue rack with non-stick oil and heat to medium-high.
4.Also lightly spray rimless baking sheet with oil. Place salmon, skin side up, on baking sheet. Spray fish skin with non-stick oil.
5.Slide salmon, skin side up, onto the barbecue. Grill for 5 minutes.
6.Place spatula upward, along long side of fish, to hold it in place. Slide baking sheet under salmon and turn sheet and salmon over. Release salmon, skin side down onto grill. Continue to cook, 5 to 10 minutes, until opaque in center.
7.Remove from grill, using spatula and baking sheet. Serve with fresh green salad.
8.Note: In nasty weather, heat the oven to 400°F, and cook the salmon in the glass dish. Skin side up for 7 minutes; turning with spatula to cook additional 7 minutes, skin side down.
1 pound salmon fillet, with skin on one side
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon organic ground lemon peel
1-3/4 teaspoons organic ground cumin
1/4 teaspoon organic ground cayenne
1/3 cup chopped scallions
Sea salt and freshly ground black pepper, to taste