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.