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Fresh Grilled Raspberry Salmon

Get your metabolism moving!

Courtesy of Oxygen Magazine

Ready in 1 hour • Makes 4 servings

INGREDIENTS: 

  • Vegetable oil as needed
  • 680 g wild-caught salmon fillet(s)

Marinade:

  • 2 tbsp extra virgin olive oil
  • 4 tbsp raspberry vinegar
  • 1 large garlic clove, minced
  • 2 tbsp chopped coriander
  • 1/2 tbsp low-sodium tamari or light
  • soy sauce
  • 1 tsp minced ginger
  • 1 tsp sea salt

Nutrients per serving:
Calories: 330, Total Fats: 18 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 95 mg, Sodium: 840 mg, Total Carbohydrates: 6 g, Dietary Fiber: 0 g, Sugars: 5 g, Protein: 34 g, Iron: 7 mg

 

INSTRUCTIONS

  1. Prepare grill on medium-high heat. Oil slotted or vented grill pan.
  2. Rinse the salmon and pat dry. Set aside in a small baking dish.
  3. Mix together marinade ingredients and pour over salmon. Cover and refrigerate for 15–30 minutes.
  4. Remove salmon from marinade. Rub the skin side with sea salt and place on grill pan skin side down. Spoon some of the marinade over the fish and place on grill.
  5. Grill 7–10 minutes, or until just barely done.
  6. Remove from grill and let fish rest for 1–2 minutes to finish cooking. Garnish and serve…Enjoy!

 

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