CRISPY-SKIN SALMON WITH BUTTERMILK-MINT SAUCE
Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try serving it with steamed spinach.Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 7
Steps:
- Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
- Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
- Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
- When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
- Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.
SALMON WITH MINT SAUCE
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
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
SPRING SALMON WITH MINTY VEG
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
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
FRESH BAKED SALMON WITH LEMON AND MINT
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
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
BROILED SALMON WITH CHILE, ORANGE AND MINT
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Turn on the broiler and position the oven rack to sit about 6 inches below it.
- In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
- Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
- Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams
MINT LIME SALMON
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
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
MINT SAUCE
I grew up with this in the UK, and this is how everyone made it. I would be surprised if any pub had additional ingredients. Mint has a sweetness of its own, but a little sugar would be okay, if the diner had a desire for extra sweetness - no more that 1/2 teaspoon. Cider or malt vinegar can be used for the vinegar if you prefer. This sauce is traditionally served with lamb.
Provided by MEZAFO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2m
Yield 4
Number Of Ingredients 2
Steps:
- In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1.1 g
GRILLED SALMON WITH BASIL AND MINT
Categories Quick & Easy Lemon Lime Mint Basil Salmon Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 7
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.
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- Whisk together lemon zest, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Stir in shallot and mint. Set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired.
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