Pan-Grilled Salmon with Mint

Fresh mint leaves give the impression of shamrocks on this simple salmon dish.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 39%
  • Fat: 12.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.2g
  • Protein: 24.2g
  • Carbohydrate: 17.5g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.6mg
  • Sodium: 212mg
  • Calcium: 10mg

Ingredients

  • 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

Preparation

  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.
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