Grilled Wild Salmon - A Black Girl's Guide To Weight Loss

Grilled Wild Salmon

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Ever consider purchasing an indoor electric grill?

1  (2-pound) side of salmon, skin on
1  tablespoon  extra-virgin olive oil
1  teaspoon  sea salt
1/2  teaspoon  freshly ground pepper
2  tablespoons  chopped fresh chives
2  tablespoons  chopped fresh cilantro
2  limes

1. Preheat grill to medium-high heat.

2. Place salmon on a work surface, and remove any excess fat. Feel for any small bones, and remove with tweezers or a strawberry huller. Place salmon flat on a large glass baking dish. Rub salmon with oil; sprinkle with sea salt and next 3 ingredients.

3. Squeeze juice of 1 lime over salmon just before cooking. When the grill is hot, place salmon flesh side down, and cook, undisturbed, about 6 minutes or until salmon releases from grill easily and is golden brown on the cooked side.

4. Turn salmon over, and place it skin side down on a piece of heavy-duty aluminum foil (cut longer than the fish). Squeeze juice from remaining lime over salmon, and cook, covered with grill lid (or additional foil), 6 more minutes or until fish starts to flake. Lift salmon in aluminum foil from heat, and let rest, loosely covered, about 5 minutes before slicing. (It will continue to cook slightly.)

5. Remove skin before serving. Serve warm or at room temperature topped with Cucumber-Avocado Salsa.

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.

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