- 2 salmon fillets
- 1/2 cup vegetable oil
- 1/2 cup lemon juice
- 4 green onions, thinly sliced
- 3 tablespoons fresh parsley, minced
- 1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting and pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon skin side down for 15 to 20 minutes or until fish flakes easily with fork. Baste occasionally with reserved marinade.
Submitted by Walton EMC retiree Margaret Daws.
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