| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Outdoor, Cooking |
4 |
Servings |
INGREDIENTS
| 2 |
|
Salmon fillets (about 1 pound each) |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Lemon juice |
| 4 |
|
Green onions, thinly sliced |
| 3 |
tb |
Minced fresh parsley |
| 1 1/2 |
ts |
Minced fresh rosemary or 1/2 tsp dried rosemary |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Place salmon in a shallow dish. Combine remaining ingredients and mix well.
Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and
refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over
medium coals, skin side down, for 15-20 minutes or until fish flakes easily
with a fork. Baste occasionally with reserved marinade.
Recipe by: Monell Nuckols (ToH June/July 95)
Posted to EAT-L Digest 05 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar
5, 1997.
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