Mint Salmon

29 Mar

Mint Salmon

Sometimes I like to think I’m somewhat of a chef, but I really don’t have any super special chef-like skillios… my strong point is that I can (usually) follow directions as long as they are straight forward… the good news is all the recipes I post are simple and don’t require any crazy technique just like this dish above =) Last night I made salmon with a mint marinade on a bed of couscous with steam asparagus topped with a lemon twist and it was rather easy and super delish! I got the recipes from and made a few adjustments.


salmon 5

  • 1 bunch fresh mint, stems removed
  • 1 bunch flat-leaf parsley, stems removed
  • 1/2 cup fresh lemon juice
  • 4 cloves garlic, peeled
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 (6 ounce) salmon fillets
  • 2 tablespoons butter, melted
  • 1 lemon, thinly sliced
  • 4 small mint sprigs for garnish
  1. Preheat oven to 450F . Place the grill rack 5 inches from the heat source and cook for approx 10 minutes or until salmon begins to flake
  2. In a bowel or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. Blend into a smooth paste. Spread the herb paste over the salmon fillets and allow to marinate for five minutes.

2013-03-28 07.26.55salmon 3

  1. Place salmon on a baking dish line with foil and pour remaining marinade over salmon. Cook for about 10 minutes depending on thickness of salmon and test with fork to see if salmon flakes
  2. Garnish with a lemon twist and small sprig of mint and voila, dinner is severed

salmon 4


With this meal I put the salmon on a bed of couscous and steamed asparagus. I’m sure wild rice would also be delish and I have been wanting to try Quinoa, but have not gotten around to it yet.

Happy Cooking,

Kel =)


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