Eleva8UP Magazine June 2014 - Page 35


Large Salmon fillet ( 1 )

Lemon Slices ( 4 - 5 )

Sprigs of Fresh Rosemary ( 4 )

Cloves of Roasted Garlic ( 5 )

Butter (cubed or sliced) (1/4 Cup)

Salt & Pepper (to taste)

Dressing (8 Servings):

Butter ( 3 Tbls )

Garlic ( 2 Cloves, minced )

Lemon Zst ( 1/2 tsp )

Orange Zst (1 C)

Orange Juice (From half an orange)

Salt & Pepper (to taste)

If using a gas grill, preheat the grill to 450 degrees Fahrenheit (232 degrees Celsius).

If using a charcoal grill, spread a layer of charcoal onto the bottom of the grill and light. Allow the coals to burn and smolder for 30 minutes.

Arrange roasted garlic on a piece of foil, double the length of the salmon fillet. Place the fillet on top of the garlic, skin side down. Sprinkle fillet with generous amount of salt, and pepper to taste. Place lemon slices evenly on top of rosemary. Fold over and wrap edges of foil securely to close.

Transfer prepared foil pockets onto grill. Cook for 14 - 16 minutes total, flipping once at the 7 - 8 minute mark. Finished fillet should be flakey.

Sauce: Melt butter over medium heat in a small sauce pan. Once melted, add garlic and gently saute. Add lemon zest, orange zest, and orange juice and let simmer on low for 2 - 3 minutes. Season with salt and pepper to taste.

Remove salmon from the grill (carefully!) Discard rosemary sprigs and lemon slices. Gently use serving utensil to slide between the skin and flesh to separate from and discard skin.

Cut salmon into individual serving pieces (size of choice). Once plated, spoon on the butter sauce tableside to serve.

Alternative Options:

If you're pressed for time, or possibly lacking in experience behind the grill, this recipe can be easily prepared in the oven instead!

Simply preheat oven to 450 degrees fahrenheit and bake for 15 minutes with the foil packet sealed, and an additional 5 minutes with the foil open.

(If you like your fish a little crispy outside, simply place oven on low broil for 2 minutes after done baking.)

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