British Measurements:
4 Salmon steaks or cutlets
1/4 pt Extra-virgin olive oil
2 Lemons; juiced
1 Onion; small, sliced
2 Garlic; cloves, crushed
1 tb Rosemary; chopped
2 Bay leaves; torn in pieces
Black pepper to taste
Preparation:
Place the salmon in a glass or china dish, and sprinkle with the olive
oil, lemon juice, sliced onion, garlic, rosemary,
bay leaves and freshly ground black pepper.
Marinate for at least 30 minutes or preferably overnight in the
refrigerator, turning at least once.
Grill under a very hot grill or on a barbecue for about 2 to 3 minutes
on each side or until the fish is lightly cooked
inside and slightly crisped outside.
Paint the fish liberally with the marinade as you turn it.
Serve with a crisp green salad and potatoes pan-fried with garlic and
fresh rosemary sprigs.
