A lot of people ask me where I get ideas for my recipes. Honestly? It’s usually just a matter of convenience- it’s whatever I have under hand at the moment. Hence, this recipe where salmon meets garden herbs.
My dad came home with some salmon steaks for dinner and groaned when I ran for my stack of cookbooks. Why couldn’t I just cut to the chase for once and cook the steaks plain? Realizing my family was too hungry to have the patience for a long involved recipe, I promised to keep things simple. Still, it’s me, and I hate cooking without marinades. I grabbed a few herbs from the garden and threw them in with some olive oil. The steaks marinated secretly while my dad set up the grill. 
If you’re looking for a quick dinner recipe, this is it!Lemon Salmon with Mint
4 salmon steaks
1 cup olive oil
1 lemon (sliced)
1 handful mint (chopped)
1 clove garlic (minced/crushed)
a few leaves basil (Not really necessary, but I can’t wander past basil without picking some and throwing it into whatever I’m cooking. It’s a problem.)Salt & Pepper
1. Combine oil, lemon juice, mint, basil, garlic, salt and pepper in a small pot and warm over a lowish heat for a few moments. The heat will help the herbs release their flavor, allowing it to spread through the olive oil.
3. Pour the marinade over the salmon steaks, making sure to coat all sides.
4. Let sit covered for a half hour.
5. Throw those steaks on the grill or in a pan and let them sizzle!
6. Grill the lemon slices and use as a delicious decorative topping.
Hi Helene,
ReplyDeleteI really like your lemon salmon with mint. I have never used mint before, but I am very eager to try.
I make a salmon recipe that is fairly similar to use. I love using lemon with different types of fish, but especially salmon.
One recipe that I do with salmon and lemon is as follows. I am usually cooking for jus myself and my wife so it is usually only two decent sized pieces of salmon. I like to salt/pepper the filets, and drizzle a little canola oil over top. I use canola oil because I use on the grill and olive oil will get bitter at high temperatures.
Then I hand crush garlic and spread that over each filet. I will try and let that sit for about 10-15 minutes to let the flavors absorb into each other and while I prepare the rest. I will get out and slice two lemons, about 1/8 thick. I Line the lemons on a bottom of piece of tin foil to make a bed of lemons, and place my salmon filets on top.
I will transport the salmon to the grill and will cook with indirect heat since the tin foil is on the bottom. I usually let cook for about 15 minutes, and right before serving drizzle a fresh squeeze of lemon on top. I usually like to serve with a side of rice.
The salmon comes out perfectly moist, with a nice touch of lemon. It should have just a hint of a crust from the flames surrounding while cooking on the grill.