This was delicious, although as others noted, it wasn't very mint-y. I didn't have parsley so I only used mint, and I had no idea how much mint makes a "bunch". I cut the lemon juice in half but it still ended up as liquid with the bits of mint and garlic, which were enough to still coat the top of each piece. I marinated the salmon in the fridge for 1.5 hours and it was fine. Forgot about removing it from the marinade so we just baked it in the marinade. It was tender and juicy and flavorful. Next time I'd use even less lemon juice; I think it had enough mint. Omitted the salt and butter as others recommended.
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This was delicious, although as others noted, it wasn't very mint-y. I didn't have parsley so...