Rub garlic, rosemary and zests into both sides of salmon. Place fillets in a baking dish and pour juices over the top. Cover dish with plastic wrap and refrigerate for 10 minutes.
Lightly oil the grill grate; grill fillets over indirect heat for 2 to 3 minutes per side or until fish flakes easily when tested with a fork. Watch carefully to prevent burning!!!
Notes
SERVING SUGGESTION: Steamed baby red potatoes tossed with a little butter and dried dill; add steamed green beans. VEGETARIAN: Use tempeh instead of fish.KOSHER: No changes necessary.GLUTEN FREE: No changes necessary.NUTRITION: Per serving: 138 Calories; 4g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Points: 3