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February 05, 2019
4 fresh or frozen skinless salmon (about 1-1/4 pounds)
1/2 tsp salt-free lemon-pepper seasoning
2 tbsp butter, softened
1 tsp snipped fresh lemon basil, regular basil or dill or 1/4 tsp dried basil or dill, crushed
1 tsp snipped parsely or cilantro
1/4 tsp finely shredded lemon peel or lime peel
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.
Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.
Meanwhile, in a small bowl, stir together butter, basil, parsely and lemon peel.
To serve, spoon 1 tsp of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 (1 fillet and 1 tsp basil butter) servings plus 3 tsps additional basil butter.
Place fish on the greased rack of an uncovered grill directly over medium coals.
Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning over once halfway through grilling.
Makes 4 (1 filled and 1 tsp basil butter) servings plus 3 tsps additional basil butter.
Total Fat: 19 g
Saturated Fat: 5 g
Cholestoral: 94 mg
Sodium: 113 mg
Carboydrate: 0 g
Fiber: 0 g
Protein: 28 g
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