Nice recipe. Made a few tweaks based on serving for 4: mixing all of the dry ingredients first, I only used 1/2 cup of olive oil, reduced black pepper to 1 teaspoon, added an extra clove of garlic and added a teaspoon of dried dill and let fillets marinate for an hour. After baking in the sealed foil for 30 minutes, I opened up the packets, flipped the salmon over and broiled the skin for 5-7 minutes to a nice crisp. The fish never end up swimming in oil when placed in individual aluminum packets. Can use leftover marinade to top off each fillet. Served in individual shallow bowls with brown rice, topped with kale sautéed with garlic, olive oil and lemon and the fillet laid on top. Huge compliments from the 10 year old to the 80 year old.
Was this review helpful?
1 user found this review helpful
Nice recipe. Made a few tweaks based on serving for 4: mixing all of the dry ingredients...