Mint and Parsley Salmon
A wonderful mint and parsley marinade or coating for salmon. You can also fry it in a frying pan if you don't have a barbecue.
Ingredients
Serves: 4
- 1 bunch fresh mint, stems removed
- 1 bunch continental parsley, stems removed
- 1/2 cup (125ml) fresh lemon juice
- 4 cloves garlic, peeled
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 4 salmon fillets
- 2 tablespoons butter, melted
- 1 lemon, thinly sliced
- 4 small mint sprigs for garnish
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Preheat a barbecue for medium-high heat. Place the rack 12cm from the heat source.
- In a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes.
- Remove salmon from marinade and discard remaining marinade. Lightly oil the grate then cook salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork.
- Brush the fillets with melted butter and garnish with lemon slices and mint sprigs before serving.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (25)
I personally love fresh mint, and was excited when I was recommended this recipe on the "Recipe Buzz". I followed the recipe exactly, however I wasn't very impressed. None of the mint flavor shone through, but maybe I'm not used to the flavor of cooked mint. I usually use it fresh. I found it too salty as well. It was OK but I will try something else next time. - 07 Feb 2011 (Review from Allrecipes USA and Canada)
I really enjoyed the mint flavor that came through here. I used a combination of pineapple mint and spearmint that I had growing in the garden. - 27 Jul 2008 (Review from Allrecipes USA and Canada)
I am giving this fish a 4 on account of the family really did not care for it but I did.The mint was not very prominent, I added 2 bunches of fresh mint for 2 1/2 lbs of fish. I used cilantro instead of the parsley. It was easy and quick. I tought it tasted really good! Thanks for an interesting take on salmon! - 11 Nov 2009 (Review from Allrecipes USA and Canada)