cup minced yellow onion
3 tablespoons Colavita Extra Virgin Olive Oil
2 teaspoons minced fresh rosemary
teaspoon dried rosemary
1 clove garlic, minced
1 teaspoon red pepper flakes
Salt to taste
Freshly ground black pepper to taste
4 salmon fillets, about 6 ounces each
2 tablespoons freshly squeezed lemon juice
2 teaspoons Colavita white wine vinegar
2 tablespoons chopped fresh Italian parsley
In a small bowl combine the onion, Colavita Extra Virgin Olive Oil, rosemary, garlic, pepper flakes, salt, and pepper. Arrange the fillets in a shallow non-reactive dish. Rub the marinade mixture over the entire surface of the fillets, cover with plastic, and refrigerate at least 30 minutes.
Preheat the grill. When it is hot, put the fillets on, skin-side up, and grill for 5 minutes. Turn the fillets over and grill 3 to 6 minutes more or until the flesh is light pink
throughout. Transfer to a warm platter and drizzle with lemon juice and vinegar.
Sprinkle with the parsley.