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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a light and healthy recipe that I made tonight on the grill (or in the oven) for my in-laws. They loved it and I so did I. My cousin made this recipe for me last year but he didn't put the herbs in the food processor as I do. I would say its all about preference. I do marinate it longer than the recipe states as I like the flavor to seep in. Ingredients:
1 bunch fresh mint, stems removed |
1 bunch flat-leaf parsley, stems removed |
1/2 cup fresh lemon juice |
4 cloves garlic, peeled |
2 tablespoons honey |
2 tablespoons olive oil |
4 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
4 (6 ounce) salmon fillets |
2 tablespoons butter, melted |
1 lemon, sliced in 4 |
Directions:
1. Preheat a grill for medium-high heat. Place the grill rack 5 inches from the heat source.
2. In a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes.
3. Remove salmon from marinade, and discard remaining marinade. Lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork.
4. Brush the fillets with melted butter and serve with lemon wedges.
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