2 salmon fillets
1/2 teaspoon salt
1/8 teaspoon pepper
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
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 15–20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
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Submitted by Walton EMC retiree Margaret Daws. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.