Tonight I made a recipe from the Low Fat, Low Cholesterol by the American Heart Association called "Mediterranean Grilled Salmon" on page 110. There are 132 calories per serving, and a serving is considered 4 ounces of salmon. The steps to make the salmon were to marinade the salmon for up to two hours and then grill it.
The marinade was not like a typical liquid marinade, it reminded more of a relish that sat on the salmon. The recipe called for Sage but I did not have Sage so I had to use Thyme instead. I chose Thyme because it has a bit of a lemon scent and flavor. By using Thyme instead of Sage the title of the recipe was null and void, Mediterranean it was not. I ended up doubling the recipe and making more salmon than what was required. Along with the salmon, I served brown rice, and I sauteed some zucchini in olive oil mixed with garlic powder, salt and pepper.
Madison really like the fish, which was surprising! She also loved the rice but would not touch the zucchini.
I thought that overall the recipe was OK. However, I really did not taste a lot of the spices, the fish was a bit bland. More flavorful than if I had not used a marinade, but still bland.
I think that I prefer a marinade that you soak your meat in instead of one that is thick and sits on the meat. Now to figure out what to do with the leftovers because I cannot stand the smell of fish being heated up in the microwave!
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