Salmon with garlic and thyme

Over the holiday weekend, our friend Joel spent a few days with us.  Since he was visiting from the beautiful but land-locked state of Colorado, we thought it only appropriate to flaunt our coastal status by grilling a sea-going fish for dinner.  We chose salmon, prepared our favorite way.

In case summer ever arrives here in the Pacific Northwest and it becomes warm enough outside to grill for dinner or you live in a locale that actually has a season called summer during which the sun shines, you might want to give it a try.

Garlic-Thyme Grilled Salmon

Remove the bones from a salmon fillet, rinse it and pat dry.
Place the fillet skin side down on a sturdy piece of foil that is large enough to hold the fish and also fold/roll up the edges so liquid won't escape.
Rub a light coat of olive oil on the fish.
Then generously salt and pepper it.
Slice 2-3 cloves of fresh garlic and place those slices all over the fish.
Generously sprinkle fresh thyme leaves over the fish, and you can also lay individual sprigs of thyme across the top.
Pour about 1/3 cup dry white wine over the fish (this is why you need the edge on the foil).

Grill the fish on the foil over a preheated grill, with the cover closed over a medium flame until done to your taste.
Serve warm or at room temperature. 

Fresh butter lettuce with mustard vinaigrette.

Chinese Vermicelli salad made with whole wheat spaghetti.