Marinated Citrus and Rosemary Salmon

 This recipe is meant to serve 7 or to have leftovers.  Cut recipe in half for smaller serving.
7 portions/servings of salmon
Salt (to taste)
Pepper (to taste)
1 tsp grated lemon peel (use fresh)
1/2 cup fresh squeezed lemon juice
2 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary (if you have fresh on hand use that)
4 cloves crushed garlic

1. If fish is frozen thaw them.  Rinse the fish and pat them dry with paper towels. Sprinkle salt and pepper over the fish and massage into fish with fingers.
2. Make marinade by combining the lemon peel, lemon juice, olive oil, water, Worcestershire sauce, rosemary, and garlic in a 9x13 pan.  Place fish in the pan flesh side down  if cooking salmon with skin.  Marinate covered for 15 minutes at room temperature.  Turn fish over and continue to marinate for 15 minutes more.  Do not exceed 30 minutes or fish may become tough or chewy.
3. Remove fish and transfer to the rack of a greased and unheated broiler pan. Baste the fish with additional sauce.  Broil 4 inches from the heat for 5 minutes.  Baste the fish, turn the fish, and baste again.  Broil the fish for an additional 3 to 7 minutes or until fish flakes easily with a fork.  Be sure to discard whatever marinade you have left over.

***My family loved this dish.  Even my 5 year old son who normally will not eat fish loved it.  I paired this dish with peas and rice. For dessert I served freshly made peach crisp with homemade ice cream on top.  Wonderfully delicious meal.