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Pan-Grilled Salmon with Mint

Yield 2 servings
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

Nutrition Information

  • calories 287
  • caloriesfromfat 39 %
  • fat 12.3 g
  • satfat 2.1 g
  • monofat 5.4 g
  • polyfat 3.2 g
  • protein 24.2 g
  • carbohydrate 17.5 g
  • fiber 0.0 g
  • cholesterol 77 mg
  • iron 0.6 mg
  • sodium 212 mg
  • calcium 10 mg

How to Make It

  1. 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.

  2. 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.