Not that another review is needed, but here's my two cents (and if I don't write down what I did, my family will be mad!) I used all the specified ingredients, sans lemon pepper (sorry, not a fan). I whisked in the juice of half a lemon, a good dose of Penzey's minced garlic and freeze dried shallots, garlic/onion powders, jarred minced garlic (yes, I'm a garlic fanatic!) a couple tablespoons of Thai sweet red chili sauce, a sprinkling a red pepper flakes, a spritz of ground ginger and some freeze-dried chives. Yes, this is more ingredients than the original recipe....who cares, it was perfect for our family and I see this marinade as a regular Friday night rotation this summer. Pierced the salmon fillets using a fork and then seasoned them using fresh lemon juice, sea salt, pepper, and garlic/onion powders. Marinated for about 4 1/2 hours. Grilled using a foil-lined grill basket for easy cleanup for 7 minutes skin-side down first, then 7 minutes flesh-side up. Perfection!!!! My 5 year-old DD wanted more salmon rather than a chocolate gelato for dessert! Served with a grilled veggie medley (zucchini/squash/Vidalia onions and yellow & red cherry tomatoes) and steamed jasmine rice. Not many dinners get a "5 stars across the board" rating, but this one.....oh yeah, baby.
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Not that another review is needed, but here's my two cents (and if I don't write down what I...