Ingredients
- 2 salmon fillets
- 120 ml lemon juice
- 120 ml vegetable oil
- 5 gr parsley (fresh minced)
- 2 gr rosemary (fresh)
- 1 gr salt
- 1 gr pepper
- 4 slices green onions thinly (sliced)
Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside quarter cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15 to 20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.
