Salmon fillets are brush with an easy garlic mint sauce as they cook under the broiler. Done in about 10 minutes!
I had some leftover mint in my fridge, so I considered mojitos. Then it started to rain and the unwritten rule is that mojitos should only be consumed on a warm, sunny day. Okay, so that's just MY unwritten rule, but it seems logical, right? Besides, I didn't think that giving my kids mojitos for dinner would go over very well with child services.
I pulled out my trusty Bon Appetit cookbook and it came through for me yet again. Actually, the recipe in the BA book was for grilled red snapper with this sauce, but I thought it would work beautifully with salmon...or trout or tilapia or shrimp or chicken...you get the picture.
How to make broiled salmon with garlic mint sauce:
Preheat the broiler. Alternatively, preheat the barbecue to medium-high heat. Pour ½ cup olive oil into a medium bowl.
Mince 8 garlic cloves and add them to the olive oil.
Add 2 tablespoon balsamic vinegar and 4 teaspoon chopped fresh mint.
Add 2 teaspoon kosher salt and 2 teaspoon freshly ground black pepper.
Line a baking sheet with aluminum foil and lay 4 salmon fillets on the foil.
Brush the salmon on both sides with a generous amount of the mint mixture.
Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.
From my Pesto-Parmesan Salmon recipe:
Tip for checking the salmon: Stick a small paring knife in the center of salmon for 10 seconds. When you take it out, gently place the blade (the flat part - let's avoid the lawsuits, people) against your upper lip. If it's hot, the salmon is done.
Serve over rice or couscous.