Sunday Dinner: Rosemary Garlic Salmon

Last summer Micah and I were on a grilling kick. We tried grilling everything, but our best creation we ever grilled was a rosemary garlic salmon. I got Micah a grill for Father's Day so we decided to try out our salmon again. It's so super easy to make, we have even made them on our panini press before. It's really a fool proof recipe because you wrap the salmon up in foil and put it on the grill, so you don't have to worry about it falling apart. We like to serve our salmon with grilled zucchini and onions. I also cooked up some boiled potatoes and made a rosemary butter to toss them in. So good! This meal has such yummy, fresh, summer flavors. We may have to make this once a week:)

Now this is now an exact recipe since we just made it up, so I will do my best to figure out the portions of everything:)

Garlic Rosemary Salmon

Samon fillets
few cloves of garlic
few sprigs of rosemary
oilve oil
salt
pepper
lemon slices

Set a salmon fillet in a sheet of tin foil. Drizze with olive oil, then salt and pepper to taste. Mince a couple cloves of garlic and spread on salmon (you can do as little or as much as you like, I probably do 1 1/2-2 gloves per fillet, depending on size of garlic cloves). Then lay a few sprigs of rosemary over garlic, then top with a few slices of lemon. Wrap up well in foil, making sure edges are sealed so no juices get out. Throw on grill for about 10 minutes, depending on thickness of salmon. Like I said, you can also throw it on a panini press, check after 10 minutes also.

Grilled zuchini and onions

Coat with olive oil, then salt and pepper. Cook on grill a couple minutes each side, they don't take long to grill. We've also done asparagus before, cook same way:)

Rosemary Butter
(this is the recipe I use to toss my boiled potatoes in, this butter would also be amazing on steak or lamb.)
2 to 3 cloves garlic, minced
1 Tbl fresh rosemary leaves, removed from the stem
1/2 tsp orange or lemon zest (I used lemon)
1/4 tsp crushed red chili pepper
1 stick butter, softened

Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 1/2 inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer. *If you are going to use this to toss with potatoes, I'd recommend melting it a little before tossing. After dumping potatoes in a collander to drain, just put the butter right in the bottom of the hot pot so it melts a little before putting potatoes back in.