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Recipe Reviews 2 reviews
Chef John's Salmon
I used a large Salmon Fillet that was thinner than what John used in the recipe, but it worked out very well skipping the baking after broiling. We changed it up a bit to fit what I had in my pantry and garden. For my paste I used the juice of one large lemon, chopped up tarragon from the garden, three grated garlic cloves, salt, mayo and deli mustard. It came out very tasty.

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Reviewed On: Jul. 14, 2013
Spicy Garlic Lime Chicken
I made this a little bit differently and it came out amazing. I skipped the cayenne pepper since my son doesn't like spicy - then I mixed all the ingredients together - make sure the butter is softened not melted. It will form a loose shmear. Use chicken THIGHS instead of breasts (make sure you pound them to thin them out a bit) then spread the thighs with the shmear and place and grill. I used a stove top grill pan - it came out so amazing! The lime just gives it something special. Will definitely be adding to my frequently used book.

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Reviewed On: May 15, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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