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.
Mince 8 garlic cloves and add them to the olive oil.
Add 2 tbsp balsamic vinegar and 4 tsp chopped fresh mint.
Add 2 tsp kosher salt and 2 tsp 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.
thestudiouscook says
that’s such an interesting idea! I would think that the broiler would be too hot to cook the salmon through without anything burning. I will try it out:) I’m actually making salmon tomorrow..
Cookin' Canuck says
Studious – I actually use the broiler pretty frequently for salmon and never have any burning problems. It’s a really quick way to cook the salmon, without having to add a lot of fat. I have four levels in my oven and place my rack on the second-highest one.
Brenda Campbell says
We eat a lot of salmon (when hubby catches it, we refuse to buy farm raised salmon) but he has some good dishes with his salmon but never thought to broil it,ours usually goes on the grill and this looks awesome! Will bookmark it for future reference when he catches another fish.
Cookin' Canuck says
Brenda, I yearn for the days when we lived by the ocean and fresh-caught salmon was a reality! Broiling inside is always a little more tempting than grilling outside on a cold, winter night! I hope you enjoy it.
HannahBanana says
This sounds good….I’ve never really done fish with mint, but it sounds like it would be a very fresh and light way to have salmon. My husband just took salmon from the freezer out (he caught it last summer up in the Queen Charlottes Islands) and I’m going have him set aside a piece to try this recipe with!
Thanks….oh, and I love your blog. Gonna be following it! Great job.
Cookin' Canuck says
Salmon from the Queen Charlottes. You’re making me jealous (and homesick). The mint is not strong. It complements rather than overpowers the salmon.