Love this recipe!!
Fresh, pretty, and tasty. The recipe should have said lemon and lime "zest" instead of "rind". You want only the colored outer part. If you go too deeply into the white area it will be very bitter.
We all liked this recipe, but there was something about it that seemed overpowering to me as far as all the lemon and lime rind, still good though. Served with wild rice and peas.
7 points plus
This is good and I will make it again. However, next time I will use fresh garlic instead of the jar kind and let the salmon sit in the fridge with the rub on it for an hour before cooking. All the flavor was on top. Which isn't bad, you just have to chew to get the full effect.
This was an OK way to cook salmon, but I think we will stick with the Maple-Glazed Salmon from May, 2003. That has much better flavor. Followed the recipe exactly. Served with Yukon gold potatoes and sauteed summer squash.