Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp fresh thyme leaves
- 2 garlic cloves, minced
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, thyme leaves, garlic, salt, and pepper.
3. Brush the salmon fillets with the marinade on both sides.
4. Place the salmon fillets on the grill, skin side down.
5. Grill for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
6. Remove the salmon from the grill and serve with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 2g
- Protein: 34g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- Lime juice can be used instead of lemon juice.
- Dried thyme can be used instead of fresh thyme.
Variations:
- Add sliced onions and bell peppers to the grill for a colorful and flavorful side dish.
- Use salmon steaks instead of fillets.
- Substitute the thyme for other herbs such as rosemary or dill.
Tips and tricks:
- To prevent the salmon from sticking to the grill, make sure it is well-oiled before placing it on the grill.
- Do not overcook the salmon as it will become dry and tough.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the grilled salmon on a bed of mixed greens for a colorful and healthy meal.
- Garnish with fresh thyme leaves and lemon wedges.
Garnishes:
- Fresh thyme leaves
- Lemon wedges
Pairings:
- Grilled vegetables such as zucchini, eggplant, and bell peppers.
- Roasted potatoes or sweet potatoes.
- White wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette.
- Quinoa or brown rice pilaf.
- Grilled asparagus or green beans.
Troubleshooting advice:
- If the salmon is sticking to the grill, make sure it is well-oiled before placing it on the grill.
- If the salmon is dry, it may have been overcooked. Cook it for less time next time.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Salmon has been a popular food source for thousands of years and is considered a staple in many cultures.
Flavor profiles:
- The grilled salmon has a smoky and slightly charred flavor that is balanced by the bright and tangy lemon and thyme marinade.
Serving suggestions:
- Serve the grilled salmon with a side of roasted potatoes and a glass of white wine for a delicious and satisfying meal.
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