Fresh mint leaves give the impression of shamrocks on this simple salmon dish.
1/2 cup rice vinegar
2 tablespoons honey
1 teaspoon vegetable oil
2 (4-ounce) salmon fillets (about 1 inch thick)
Vegetable cooking spray
1/8 teaspoon salt
1/4 cup fresh mint leaves
How to Make It
Combine the first 3 ingredients in a shallow dish, and stir with a wire whisk. Add fish, turning to coat, and marinate in refrigerator for 10 minutes. Remove the fish from marinade, reserving marinade.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add the fish, skin side down, and cook 5 minutes. Turn fish over; pour reserved marinade over fish, and cook 5 minutes or until fish flakes easily when tested with a fork. Place fish on individual serving plates; spoon pan juices over fish. Sprinkle with salt, and top with mint leaves.
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This is a very good recipe. I'm surprised. I thought it would be very vinegary but it wasn't. The flavor profile was very balanced. I'm a sucker with any recipe using honey, so I tried it. I grilled this on a charcoal grill and basted the salmon with the marinade. I served it with CL's red onion relish. It was a delicious combination.
This recipe is sooo good you should definitely try it!!! I thought it would taste vinegarish, because based from the previous reviewer, it did... but alas, It didn't taste vinegarish at all! The sweetness of honey should overpower the taste of vinegar...if mixed well and cooked right.
I made this dish several times already and I will continue to make them.
This is so easy to make and it doesn't require a lot of effort. For this dish, I served it with steamed rice! And if you don't like mint, you don't need to add it on this dish.
Enjoy and Bon Apetit!
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