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.
Pan-Grilled Salmon with Mint
Fresh mint leaves give the impression of shamrocks on this simple salmon dish.
Yield: 2 servings
Recipe from
More From Cooking Light
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
- 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.
Pan-Grilled Salmon with Mint Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, British/Irish
- MAIN INGREDIENT: Fish
- COOKING METHOD: Marinate
- OCCASION: St. Patrick's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Grilled Salmon Salad with Salsa Dressing
Coastal Living
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