1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound wild-caught salmon fillet (about 1-inch thick), skin on, cut into 4 serving pieces (see note)
2 tablespoons pitted, minced kalamata olives
Combine lemon juice, oil, rosemary, salt and pepper in a bowl. Pour half the mixture into a large shallow bowl. Reserve the remaining marinade. Add salmon to marinade in bowl. Marinate 30 minutes. Place salmon, skin-side up, on oiled grill rack of preheated grill. Grill 4 to 6 minutes. Turn fish skin-side down with spatula and grill another 4 to 6 minutes or until done.
Discard skin and place salmon on serving platter. Add olives to remaining marinade. Brush over salmon.
Makes 4 servings
Per serving: 200 calories / 11 grams total fat / 21 grams protein / 1.5 grams carbohydrates / 60 milligrams cholesterol / 152 milligrams sodium / 0.25 grams dietary fiber
NOTE: If desired, use another fatty fish. Reduce grilling time for thinner fillets.