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Wednesday, July 25, 2012

Grilled Salmon

Grilled Salmon


Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon

Grilled Salmon
Grilled Salmon


Grilled Salmon
Grilled Salmon
Ingredients

2 teaspoons minced garlic
6 tablespoons light-weight olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon contemporary parsley, chopped
2 (6 ounce) fillets salmon

Instructions

1. combine ingredients together (minus the salmon) to make a marinade.
2. you can take away the skin from the salmon or leave it, but I’ve heard it has less of a fishy style while not the skin.
3. Coat salmon and marinate for a minimum of an hour, turning the salmon once.
4. Wrap in foil and grill the salmon for 25 minutes.
5. it is done when it flakes with a fork.

Notes

Pescatarian and Gluten-Free

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