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lemon salmon (celiac and diabetic)

September 3, 2007

ingredients ::

4 salmon fillets, skinless 4-6 oz each (thin-cut salmon is best for this recipe, so if possible, buy tail pieces)

sea salt

8 curls of lemon peel

directions ::

this recipe can be done on the grill, on a george foreman grill*, in a pan, or baked.

the directions are the same for the first three methods. heat grill or pan to high. peel 8 curls of rind from one lemon** (reserve lemon in plastic sandwich bag in fridge for juicing – not needed for this recipe).

salt salmon fillets and lay out on grill or pan to sear for one minute. flip salmon fillets and immediately reduce heat to medium.

lay 2 curls of lemon peel on top of each and continue to cook for 5-7 minutes (depending on how thick your salmon is and how rare or well done you like it).

do not overcook.

if you wish to bake your salmon, preheat your oven and preheat your baking sheet to 375. salt your fillets and peel lemon** as above.

lay fillets on preheated baking sheet and lay 2 lemon peelings on each fillet. bake uncovered for 7-12 minutes (depending on how thick your salmon is and how rare or well done you like it).

do not overcook.

this recipe should yield 4 buttery sweet servings with just a delicate hint of lemon whichever way you choose to fix it.

*note :: if you are using the foreman, you will be using it open the entire time. do not close the grill atop the salmon.

**note :: if you do not have a tool to curl-peel lemons, cut the lemon into 4 wedges, peel off the rind, and cut into thin strips (you will only need about half the rind) it’s not quite as fancy but it definitely gets the job done.

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