Recipe by Talking Head
"Very easy to make and gourmet-delicious. Throw it on the grill or pan-saute it."
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fresh mint, stems removed
flat-leaf parsley, stems removed
fresh lemon juice
freshly ground black pepper
4 (6 ounce)
lemon, thinly sliced
small mint sprigs for garnish
I really enjoyed the mint flavor that came through here. I used a combination of pineapple mint and spearmint that I had growing in the garden.
I personally love fresh mint, and was excited when I was recommended this recipe on the "Recipe Buzz". I followed the recipe exactly, however I wasn't very impressed. None of the mint flavor shone through, but maybe I'm not used to the flavor of cooked mint. I usually use it fresh. I found it too salty as well. It was OK but I will try something else next time.
I am giving this fish a 4 on account of the family really did not care for it but I did.The mint was not very prominent, I added 2 bunches of fresh mint for 2 1/2 lbs of fish. I used cilantro instead of the parsley. It was easy and quick. I tought it tasted really good! Thanks for an interesting take on salmon!
This recipe will knock your socks off.
I made this tonight and it was fantastic. It definitely is a keeper.
I served it with steamed Green Beans and Mashed Potatoes.
This was a spectacular recipe!
I enjoyed it very much, and will be eating it again tonight!
Delish!!! I love this stuff
my lovely wifera's very favorite. she says she first knew she loved me when I made this for her.
This made the most succulent salmon I've had in a while. I used wild caught sockeye and marinated for about 3 hours before cooking on the grill. I was concerned that the mint might be overwhelming, but it just tasted herbal. This took quite a bit longer to grill than the recipe indicated, and I did not pull it off until it was looking a little overcooked (it was wonderfully moist and delicious). I did skip the brushing with butter - that would have added uneeded extra calories.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 280
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