Grilled Salmon With Lemon-Rosemary Marinade & Sauce - cooking recipe

Ingredients

3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 cloves minced garlic
1/4 teaspoon salt
fresh ground pepper, to taste
4 teaspoons chopped pitted kalamata olives
1 lb salmon fillet
4 lemon wedges

Preparation

Cut salmon into 4 portions and place in a shallow dish.
Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
Cover and marinate in the refrigerator for 20 to 30 minutes.
Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
While salmon marinates, heat grill to medium-high.
Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
Do not spray a hot grill with cooking spray; it could cause an explosion.
Place salmon pieces skin side up, on grill.
Close lid and cook for 4 minute.
Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
Serve the salmon with the sauce and lemon or lime wedges.