Summer Salmon on the Grill with Tomato Rosemary Sauce

You can enjoy meals and at the same time help to prevent cancers! In order to do this, incorporate omega-3 fatty acid fish into your diet.

For the Salmon:

• 4 fresh rosemary sprigs, each about 4-inches long
• 3 pounds center-cut salmon, cut into 6 slices about 2 inches thick
• 1/2 cup pure olive oil
• Grated zest and juice of 1 lemon

For the Sauce:

• 1 lemon
• 2 fresh rosemary sprigs, each about 4 inches long
• 1 clove garlic, sliced paper thin
• 1 sprinkle of cayenne
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 2 pounds cherry tomatoes, skins removed

Prepare the Fish:

• Remove the leaves from the rosemary sprigs.
• In a shallow bowl, marinate the sliced salmon with the rosemary leaves, olive oil, and lemon zest and juice for about 1 hour.

Make the Sauce:

• Preheat an oven to 500*F (250*C).
• Peel the zest from the lemon, using a vegetable peeler, and finely julienne.
• Juice the lemon.
• Combine the lemon zest and juice, rosemary, garlic, salt and oil in a heatproof bowl, set aside.
• Place the tomatoes on a baking sheet or jelly roll pan and roast for 12 minutes.
• Immediately place the roasted tomatoes into the heat-proof bowl.
• Smash them with a fork and incorporate with the other ingredients.
• The intense heat of the roasted tomatoes will cook the other ingredients.

Start the Grill:

• Grill the salmon for 2 minutes on each side. It should be pink, not rare, in the center.
• Serve immediately with the tomato mixture.

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