Minted Salmon Food

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ROASTED SALMON WITH CHILE MINTED CUCUMBERS



Roasted Salmon with Chile Minted Cucumbers image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 9

1 small hot house cucumber, sliced thin
1/2 fresh red chile, sliced thin
1 handful fresh mint leaves
1/2 cup rice vinegar
1 teaspoon sugar
Sea salt and freshly ground black pepper
1 (6-ounce) salmon fillet, without skin
1 tablespoon sesame seeds
2 tablespoons extra-virgin olive oil

Steps:

  • Combine the cucumber, chile, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits.
  • Preheat the oven to 350 degrees F.
  • Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds. Place a cast iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, then stick it in the oven and roast for 10 minutes until it's just cooked through. Serve the salmon on a pile of the chile minted cucumbers.

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE



Grilled Salmon Fillet with Honey-Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
  • Heat the grill to high.
  • Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
  • While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

FRESH BAKED SALMON WITH LEMON AND MINT



Fresh Baked Salmon With Lemon and Mint image

Make and share this Fresh Baked Salmon With Lemon and Mint recipe from Food.com.

Provided by lexiliz

Categories     Egg Free

Time 3h10m

Yield 4-5 serving(s)

Number Of Ingredients 4

2 lbs salmon, cut into steaks
of fresh mint
4 lemons
2 tablespoons vegetable oil

Steps:

  • Take the cut salmon and put it in a dish, place aside.
  • Zest all the lemons and cut up half of the mint,.
  • Add the mint, lemon zest, and vegetable oil to salmon, juice 2 of the the lemons and also add it to the fish.
  • Turn over the salmon in the dish, cover let fish sit in fridge for 2 hours.
  • Preheat oven to 350°F, take cover off fish, put fish in oven,cook for 40 minute take out of oven. cut lemon into wedges, put fish on plate, garnish plate with lemons and some mint. enjoy!

Nutrition Facts : Calories 344.6, Fat 14.9, SaturatedFat 2.2, Cholesterol 117.9, Sodium 155.1, Carbohydrate 11.6, Fiber 5.1, Protein 46.5

MINTED SALMON



Minted Salmon image

Very easy to make and gourmet-delicious. Throw it on the grill or pan-saute it.

Provided by Talking Head

Categories     Salmon Fillets

Time 30m

Yield 4

Number Of Ingredients 12

1 bunch fresh mint, stems removed
1 bunch flat-leaf parsley, stems removed
½ cup fresh lemon juice
4 cloves garlic, peeled
2 tablespoons honey
2 tablespoons olive oil
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 (6 ounce) salmon fillets
2 tablespoons butter, melted
1 lemon, thinly sliced
4 small mint sprigs for garnish

Steps:

  • Preheat a grill for medium-high heat. Place the grill rack 5 inches 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 grill, then grill 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.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 17.5 g, Cholesterol 114.4 mg, Fat 31.1 g, Fiber 2.2 g, Protein 35.2 g, SaturatedFat 8.3 g, Sodium 2071.1 mg, Sugar 9.5 g

MINTED SALMON & PEA FISH CAKES



Minted salmon & pea fish cakes image

Enjoy a storecupboard saviour with minted salmon & pea fish cakes

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

500g leftover cooked potato or mash from the chiller cabinet
418g can pink or red salmon , drained
140g frozen pea , defrosted
handful mint leaves, roughly chopped
1 tbsp tartar sauce
about 3 tbsp plain flour , for dusting
3 tbsp light olive or vegetable oil
lemon halves, to serve, optional

Steps:

  • If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
  • Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.

Nutrition Facts : Calories 368 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

MINT LIME SALMON



Mint Lime Salmon image

This is a great go-to dinner when you don't have a lot of time. The flavors are really zingy, and your eaters will think you spent a long time preparing it. I serve it with brown rice and salad to make a complete meal.

Provided by greatfoodlifestyle.com

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 2h40m

Yield 6

Number Of Ingredients 7

¼ cup chopped fresh mint
2 tablespoons soy sauce
1 lime, juiced
1 teaspoon ground ginger
1 teaspoon coconut sugar
1 ½ pounds salmon, skin on
2 tablespoons water

Steps:

  • Mix mint, soy sauce, lime juice, ginger, and coconut sugar together in a baking dish until marinade is evenly combined. Place salmon on top of marinade, skin-side up. Marinate in the refrigerator, at least 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 20 minutes. Add water if sauce is getting dry. Continue baking until skin peels off easily and fish flakes easily with a fork, about 10 minutes more.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 2 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 2.5 g, Sodium 368.2 mg, Sugar 1 g

SALMON WITH MINT SAUCE



Salmon with Mint Sauce image

Citrus zest and a creamy mint sauce enhance the flavor of salmon fillets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 9

3/4 cup plain fat-free yogurt
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
1 tablespoon fat-free mayonnaise or salad dressing
1 tablespoon grated orange peel
1 clove garlic, finely chopped
1 1/2 lb salmon fillets, cut into 8 serving pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • To make sauce, in small bowl, mix yogurt, mint, mayonnaise, orange peel and garlic until well blended. Cover and refrigerate at least 1 hour but no longer than 2 days.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle salmon with lemon peel, salt and pepper. Place salmon on rack in broiler pan.
  • Broil with tops about 4 inches from heat 5 to 6 minutes or until salmon flakes easily with fork. Serve with sauce.

Nutrition Facts : Calories 135, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

GRILLED SALMON WITH BASIL AND MINT



Grilled Salmon with Basil and Mint image

Categories     Quick & Easy     Lemon     Lime     Mint     Basil     Salmon     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

6 (1/4-inch-thick) lemon slices
6 (1/4-inch-thick) lime slices
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
Fine sea salt to taste
1 cup loosely packed fresh basil, thinly sliced
3/4 cup loosely packed fresh mint, thinly sliced

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
  • Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
  • Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
  • Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
  • Serve fish with herbed oil and top with citrus slices.

SPRING SALMON WITH MINTY VEG



Spring salmon with minty veg image

An easy-to-prepare healthy meal which counts for two of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 6

750g small new potato , thickly sliced
750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg)
3 tbsp olive oil
zest and juice of 1 lemon
small pack mint , leaves only
4 salmon fillets about 140g/5oz each

Steps:

  • Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
  • Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.

Nutrition Facts : Calories 555 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.23 milligram of sodium

SALMON WITH CITRUS-MINT GREMOLATA



Salmon With Citrus-Mint Gremolata image

Make and share this Salmon With Citrus-Mint Gremolata recipe from Food.com.

Provided by Outta Here

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons fresh mint leaves, minced
1 tablespoon orange peel, grated
1 tablespoon lemon peel, grated
1/2 cup frozen orange juice concentrate, thawed
1/4 cup lemon juice
4 (6 -7 ounce) salmon fillets, with skin (1 1/4 inch thick)
1 tablespoon butter

Steps:

  • Mix mint, orange and lemon peel; set aside.
  • In a small bowl, stir together orange juice concentrate and lemon juice.
  • Rinse fish and pat dry.
  • Preheat oven broiler.
  • In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
  • Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
  • Transfer fish to plates or a platter. Keep warm.
  • To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
  • Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.

Nutrition Facts : Calories 301.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 85, Sodium 153.2, Carbohydrate 15.3, Fiber 0.7, Sugar 13.7, Protein 35.5

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