Fish. Refined... worthy of a Chef!

Baked Salmon Fillet with Garlic & Rosemary

INGREDIENTS

1. 2 garlic cloves, peeled and finely chopped
2. 1 tbsp fresh rosemary, finely chopped or 1 tsp 1 tsp dried rosemary
3. 2 tsp coarsely ground fennel seeds
4. 2 tsp of olive oil
5. 1 1 1/2 lbs (750 g) salmon fillet with skin, cut into four pieces
6. 1 lemon wedge
7. 1/2 tsp salt
8. 1/4 tsp freshly ground black pepper

PREPARATION

1. In a small bowl, combine the garlic, rosemary, fennel, oil, salt and pepper. With your hands, rub the garlic mixture over the flesh of the pieces of salmon so as to cover it evenly. Let sit for about 15 minutes at room temperature. (You can prepare the salmon fillet up to this stage and cover it with plastic wrap. It will keep overnight in the refrigerator.)
2. Prepare a medium-high intensity ember or set the gas barbecue to medium-high power. Put the pieces of salmon on the oiled barbecue grill, skin side down, close the lid and cook for 10 minutes. Using a spatula, gently flip the pieces of salmon and cook for about 2 minutes or until the flesh of the fish easily breaks up with a fork. Serve with lemon.