1 lb salmon
2 t EVOO
2 t lemon juice
1/4 t salt
pinch black pepper
2 cloves garlic, minced
2 t fresh rosemary leaves, chopped or 1 t dried, crushed
fresh rosemary sprigs
capers (optional)
-cut fish into 4 portions
-combine EVOO, lemon, pepper, salt, garlic and rosemary into a bowl, brush onton fish
-arrange fish on rack or use a basket. grill over hot coals
-or broil 4-6 minutes per side
-top with rosemary sprigs and capers.
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