Lemon Rosemary Salmon| Balanced Bites


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    1. If your broiler is in the oven, you can adjust the oven rack closer or farther from the broiler. If it’s a broiler drawer that doesn’t adjust, just leave it open a little bit and watch the food very carefully as it cooks.

  1. YUMMY YUMMY YUMMY!! I am obsessed with salmon and this looks phenomenal! I could seriously eat 16 pounds of salmon in one sitting, I just wish there were such things as salmon eating contests, but that would probably be far too expensive to supply! LOL

  2. I also enjoy Salmon with a lime butter sauce; it is so good!
    You take 1/4 cup fresh squeezed lime juice, 1 large garlic glove crushed, pepper to taste, 1 stick of butter melter, or you can do half a stick of butter and half equivalent of olive oil and mix together in blender. Marinate salmon for at least 2 hours. Makes the fish very moist and lime adds a bit of tropical feel to it.

  3. Quick and easy, and delicious! Made this tonight with Copper River Red and used the fresh rosemary from my garden (I made up small batch of the rosemary salt blend, now have some for another time too). Used unsalted Kerrygold, and a couple of lemon slices. Enjoyed this with a side of tomato and cucumber salad.

  4. The PDF version of the 21DSD has recipe similar to this one but with dijon sauce I was wondering if any one else had tried it ?

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  14. You mentioned that you normally use frozen salmon–can you tell me which brand you buy and where you buy it? I love good salmon but have found that most frozen have that fishy taste.

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  17. re: salt blends

    on page 230 it states:

    If a recipe calls for one of these salt blends and
    you do not have them prepared, simply use a 1:1 ratio of a dried herb or lemon
    peel to coarse sea salt.

    however recipe online provides another ratio (1/2:1/4) – which ration is correct? thank you

    For the Rosemary Salt Blend:


    1/2 c ground, dried rosemary

    (preferably made from drying fresh rosemary)

    1/4 c coarse sea salt


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