  Rosemary Barbecued Salmon Fillets Makes: 6 servings 1/2 cup KRAFT CATALINA Dressing 1/4 cup orange juice 2 fresh rosemary sprigs 2 cloves garlic, minced 6 salmon fillets (4 oz. each) MIX dressing, orange juice, rosemary and garlic. Pour 1/4 cup of the dressing mixture over salmon fillets in shallow baking dish; cover.
Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture until ready to use. PREHEAT grill to medium heat. Cover grill grate with foil. Remove salmon from marinade; discard marinade. Place salmon, skin sides down, on foil. Cover grill with lid. GRILL 10 to 15 minutes or until salmon flakes easily with fork, brushing salmon with reserved dressing mixture during the last few minutes of the grilling time. Great Substitute: Substitute salmon steaks for the fillets. Food Facts: When purchasing fresh fish fillets and steaks, make sure that they have a firm texture, moist appearance and fresh odor (they should not smell fishy). Store in the coldest part of the refrigerator for no more than 2 days. 
