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PostPosted: Wed Aug 25, 2010 4:09 pm 
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Location: NC

4 (6-ounce) salmon fillets
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp grated lemon rind
3 tbs fresh lemon juice, divided
2 tbs extra-virgin olive oil, divided
1 tsp fresh or dried rosemary (I used 2 or 3 fresh sprigs)
Vegetable oil cooking spray
2 cups hot cooked brown or white rice
4 cups baby arugula or uncooked baby spinach

Garnishes: Lemon slices or rosemary sprigs

1. Sprinkle salmon fillets evenly with salt and pepper

2. Place fillets, lemon rind, 1 TBS lemon juice, 1 TBS oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.

3. Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with vegetable spray, in an aluminum foil-lined pan.

4. Broil fish 5 and 1/2 inches from heat 10 or 12 minutes or until fillets flake easily with a fork.

5. Arrange rice and arugula on a serving platter and top with fillets.

6. Whisk together remaining 2 TBS lemon juice and 1 TBS oil, drizzle evenly over fillets and garnish with lemon slices or rosemary sprigs.

Makes 4 servings


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