2 (6 oz) skinless-boneless wild salmon fillets
1/3 cup coarsely chopped fresh oregano
1/3 cup coarsely chopped fresh cilantro
1 tablespoon organic dried rosemary
1/4 cup sliced green onion
1 clove garlic
1 tablespoon fresh lemon juice
2 teaspoons organic extra virgin olive or macadamia nut oil
1/4 teaspoon sea salt
1/8 teaspoon organic black pepper
- Rinse thawed fish; pat dry with paper towels. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.
- Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half.
Nutrition per serving: calories: 126 total fat: 5 g saturated fat: 1 g cholesterol: 44 mg sodium: 207 mg carbohydrate: 2 g fiber: 0 g protein: 17 g vitamin A: 7% vitamin C: 11% calcium: 3% iron: 5%