Courtesy of Cooks.com
2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary
DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt
Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)
Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.
Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.
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