3 tbsp. dried whole rosemary, divided
1 tbsp. rubbed sage
1/2 tsp. pepper
2 tbsp. lime juice
2 tbsp. Tamari (wheat free)
4 (4 oz.) salmon steaks
Vegetable cooking spray
1 med. lime, thinly sliced

Combine 1 tablespoon rosemary, sage, pepper, lime juice and Tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks.

Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over white hot coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad. Servings = 4 ounces protein, 1 cup salad.