Best 8 Salmon With Mint Sauce Recipes

CRISPY-SKIN SALMON WITH BUTTERMILK-MINT SAUCE

Steps:

• Place mint, buttermilk, sour cream, and 1/2 teaspoon salt in the bowl of a food processor or jar of a blender; process until thoroughly combined. Transfer to a bowl; set sauce aside.
• Add 2 teaspoons oil to a large cast-iron skillet or broiler pan; place under broiler so that bottom is about 5 inches from heat source. Turn broiler on.
• Score salmon skin crosswise in three places to roughly portion the fish into 4 pieces. Rub remaining teaspoon oil over skin; sprinkle with remaining 1/2 teaspoon salt and black pepper.
• When oil in skillet begins to smoke, lay fish, skin-side up, in skillet and cook until skin is blistered and charring, about 5 1/2 minutes for medium-rare.
• Cut salmon along scoring lines into 4 portions. Serve, skin-side up, with sauce.

GRILLED SALMON WITH BASIL AND MINT

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
• Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
• Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
• Serve fish with herbed oil and top with citrus slices.

POACHED SALMON WITH LEMON MINT TZATZIKI

Steps:

• Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
• Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
• Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
• To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
• Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
• Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT

Steps:

• Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
• Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
• Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
• Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
• Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
• To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.

BEST EVER SALMON SAUCE

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

SPRING SALMON WITH MINTY VEG

Steps:

• Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
• Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.

BROILED SALMON WITH CHILE, ORANGE AND MINT

Steps:

• Turn on the broiler and position the oven rack to sit about 6 inches below it.
• In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
• Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
• Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

ROASTED SALMON WITH MINT-CAPER PESTO

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°F. Let alliums cool, then consolidate on one sheet.
• Place salmon on top of alliums on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes.
• Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper in a mini food processor or blender, and purée until smooth.
• Remove salmon and alliums from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.