Balsamic Rosemary Grilled Salmon

Soooo this week you’ll have, should have, no problem snipping a twig or two of fresh rosemary from the bush by the back (or wherever) door to put the finishing touch to this oh-so-easy, ever-so-quick way to cook fish that is very, very good for you, even though it’s rather expensive. Put it down as a medical expense when you tot up the monthly budget.

Eat this delicious grilled salmon with a baked potato (the skin’s the best most nutritious part of a potato) with, perhaps, a mere smear of butter and some steamed snap beans — and you’ve a dish to keep the doctor away. To make it you need:

1 Salmon fillet

1 teaspoon balsamic vinegar

1 tablespoon olive oil

2 tablespoons lemon juice

1 peg garlic, minced

1 sprig fresh rosemary, minced

Season the salmon to taste with salt and place in a shallow glass dish. Whisk together the vinegar, olive oil, lemon juice, garlic and rosemary and pour over the salmon. Cover and refrigerate for at least 30 minutes

Heat the grill (I use my George Foreman grill), remove salmon fillet from marinade and shake off the excess; discard the remaining marinade. Grill the salmon 4 minutes.

Serve with baked potato, green beans. Serves one.