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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - May 23, 2008

Grilled Salmon

Serves: 4


        

  Download this recipe.

2 salmon fillets (about 1 pound each)
1/2 cup vegetable oil
1/2 cup lemon juice
4 green onions, thinly sliced
3 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper


Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.


Copyright Reiman Publications, 1993-1997



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