About this recipe:Salmon fillets are marinated in a zesty mixture of mint, parsley, lemon juice, honey, garlic and olive oil for a five minutes, then barbecued. You could also cook them under the grill. Serve with lemon slices, melted butter and some freshly cooked Jersey Royals on the side. A simply delicious summer dish.
For the marinade
1 bunch fresh mint, stems removed
1 bunch flat-leaf parsley, stems removed
120ml fresh lemon juice
4 cloves garlic, peeled
2 tablespoons honey
2 tablespoons olive oil
4 teaspoons coarse sea salt, or to taste
1 teaspoon freshly ground black pepper
4 (170g) salmon fillets
2 tablespoons butter, melted
1 lemon, thinly sliced
4 small mint sprigs for garnish
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Preheat a barbecue for medium-high heat. Place the rack about 10 to 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 until smooth - it might look more like a paste than a liquid marinade. Spread the marinade over the salmon fillets and set aside for five minutes.
Remove salmon fillets and discard remaining marinade. Lightly oil the barbecue rack, then barbecue 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.