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Marinated Salmon with Thyme

Source of Recipe


The Seattle Times






List of Ingredients



• 1-1/3 lbs. salmon fillet, cut into 4 serving pieces
  
• 1/4 cup dry white wine
  
• 2 Tbsp raspberry vinegar
  
• 2 Tbsp lime juice
  
• 2 Tbsp extra-virgin olive oil
  
• 2 tsp minced fresh thyme
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Lightly score the tops of the salmon pieces in two places and set into a glass pan or bowl.
   
   
2. In a small jar, combine the wine, vinegar, lime juice, olive oil, thyme, salt and pepper. Close jar and shake well to combine. Pour over the salmon, cover with plastic wrap, and refrigerate 2 hours.
   
   
3. Remove the fish from the marinade. Pat with paper towels. Cook on a hot grill 12 minutes per inch of thickness or until cooked through, turning halfway through cooking time. Baste with marinade just after turning and close lid to be sure marinade cooks. Discard remaining marinade. (The fish can also be baked in a preheated 450º F oven 12 minutes per inch of thickness.)
   
   Makes 4 servings.