Friday, March 4, 2011


2 salmon filets (about 1 pound each)
1/2 cup vegetable oil
1/2 cup lemon juice
2 green onions, thinly sliced
2 tbsp. chopped fresh parsley
1/4 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. pepper
Honey-Lime Butter (recipe below)
1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.
2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork.  Serve with Honey-Lime Butter.  Yield: 4 servings.
1/4 cup butter, softened
1 tbsp. lime juice
1 tbsp. honey
1 small clove garlic, minced
1/2 tsp. finely grated lime peel
1/8 tsp. crushed red pepper flakes
1.  Beat all ingredients in a small bowl until well blended.  Shape butter into a roll about 1-inch in diameter.  Wrap in plastic wrap and chill.  Cut into slices and serve with salmon.  Yield:  about 1/3 cup.

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