Kat's Rosemary Grilled Salmon
1/2 cup extra virgin olive oil
1/4 cup white vinegar
1/4 cup dry white wine
1 clove garlic, peeled and thinly sliced
1/4 cup diced yellow corn
2 tablespoons fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 6 ounce salmon steaks
Combine all ingredients except salmon steaks in the container of a blender.
Process to a smooth, green puree. Cover all surfaces of the portioned salmon
with the marinade. Store, covered in the refrigerator for 1 to 2 hours before
grilling. Cook fish for about 8 minutes for each inch of thickness.
1921 German inflation begins.