Rosemary Barbecued Salmon Fillet

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prep time

10 min

total time

1 hr 30 min

makes

4 servings, 1 fillet (111 g) each

photo by:

kraft

recipe by: kraft

What You Need

1/3 cup Kraft Catalina Dressing

1/4 cup orange juice

2 fresh rosemary sprigs

2 cloves garlic, minced

4 salmon fillets with skins (1 lb./450 g)

Make It

COMBINE all ingredients except fish; pour 1/3 over salmon in shallow glass dish. Turn fish over to coat both sides of each fillet. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture for later use.

HEAT barbecue to medium-high heat; cover grate with foil.

REMOVE salmon from marinade; discard marinade. Place salmon, skin-sides down, on foil. Grill 20 min. or until fish flakes easily with fork, brushing with remaining dressing mixture for the last few minutes.

kraft kitchens tips

Serving Suggestion

Serve salmon fillets on a bed of grilled, diagonally-cut zucchini slices. (NOTE: Nutrition information does not include zucchini.)

How to Purchase Fresh Fish

When purchasing fresh fish fillets and steaks, make sure that they have a firm texture, moist appearance and fresh odor (they should not smell fishy). Store in the coldest part of the refrigerator no more than 2 days.

How to Tell When Fish is Cooked Through

Fish is cooked through when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish appears dry and falls apart.