Marinated Salmon Fillet

1 pound salmon fillet
1/4 cup lemon juice
1 tablespoon cooking oil
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary
1 clove garlic, diced
1 tablespoon water

Marinade in the refrigerator as you thaw in a covered baking dish.  Turn over several times.

Broil in a pan about the size of your fillet 4 inches from heat for 5 minutes.  (Since fillets are thinner than steaks, you probably won't need to turn over. If you want to broil both sides, broil the skin side first, then flip after 3 or 4 minutes.)  Keep as much of the marinate on top of the fillet.  When it flakes with a fork and the juices are white, it is done. Be careful not to over cook.  Can be reheated in the microwave if necessary. Add salt and pepper to taste.

We pair this with Uncle Ben's Original Wild Rice or baked potatoes, French bread, and a garden salad. Add sparkling cider and you have a restaurant worthy meal.  All of our children like this salmon and it is "brain food".  The serving sizes aren't large, because it is so pricey, so the sides are important.