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Herbed Salmon Filet

This recipe is for one salmon filet, but you can scale it for larger quantities, or for one side of a fish if you estimate the number of filets it will give you.  You can find individually frozen filets that have been skinned and deboned for you; these are very handy and quick to prepare.  If you remove the number you need from the freezer the night before you prepare them they will defrost in the refrigerator, or they can be left in a sealed container placed in cold water just until defrosted.
Salmon Filet with Rosemary Marinade

When using skinless filets, handle them gently.  Tongs may tear the filets, so a large spatula is recommended.  You can use a sealable plastic bag for defrosting and marinating.

Wild-caught salmon is considered to be one of the healthiest sources of protein and Essential Fatty Acids.

Marinade for 1 5-6 oz filet:

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

2 tsp fresh rosemary or dill, finely minced

¼ tsp freshly ground pepper

1 dash sea salt

Marinade for 4 6 oz Filets:

1 tbls lemon juice

1 tbls olive oil

2 tbls fresh rosemary, finely minced

1 tsp pepper

½ tsp sea salt

Place fish in resealable bag or covered bowl and add marinade ingredients.  Turn filet gently to mix ingredients and coat all sides.  Allow to marinate for half an hour or more.  Allow to warm to room temperature before cooking.

Filets may be grilled or sautéed.  Have your grill or pan at medium-low heat and cook each side for 5 minutes, until the flesh is opaque.

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