Grilled Salmon

Ingredients

• 2 (6-8 oz.) Salmon fillets
• 2 tsp. EVOO
  
• 2 tsp. lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat George Foreman grill with medium heat.
   
2. Brush salmon with EVOO and lemon juice. Sprinkle fish with salt and pepper.
3. Place fish on grill and cook for 4 to 5 minutes with lid closed, or until brown crust forms. Lift cover and cook an additional 5 minutes. Serves 2.
   

Grilled Portobello Mushrooms and Zucchini

Ingredients

• 6 oz. portobello mushrooms sliced (3 whole)
• 1 zucchini, sliced to same thickness of mushrooms
• 1 tbs. EVOO
• 2 tbs Worcestershire sauce
• 1/2 tsp. garlic powder
  
• salt and freshly ground black pepper

Directions

1. Spray grill pan with oil and preheat over medium heat.
   
2. Mix together EVOO, Worcestershire sauce, and garlic powder. Brush mixture onto vegetables and sprinkle with salt and pepper.
   
3. Grill mushrooms for 12 minutes, flipping once and zucchini for 20 minutes, flipping once. Serves 2 to 3.
   

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