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Mint And Walnut Crusted Pan-Seared Salmon

Walnut And Mint-Crusted Pan Seared Salmon (3)

Walnut And Mint-Crusted Pan Seared Salmon (4)

Walnut And Mint-Crusted Pan Seared Salmon (2)

I wanted to challenge myself to make dishes using all of my herbs from my gardens. My first was a “Mint Challenge”. I made a trip to the Farmers’ Market to get some inspiration for my dish using mint. I found a beautiful display of blood oranges at the Farmers’ market. I knew then I was going to incorporate those into this dish with a beautiful salad dressed with a Blood Orange Vinaigrette.

This is my Mint And Walnut Crusted Pan-Seared Salmon.

Mint

Fresh-Mint-Leaves

Blood oranges originated in Sicily and Spain. They are grown in Calabria. Their juice resembles that of a ruby. Blood oranges are truly one of the natures natural wonders. There are three components to this dish, the marinate, the salmon, and the salad dressing.  All three of these will include fresh mint.  What’s really great about this dish is everything can be prepared in advance. All then you’d have to do is cook off the salmon and serve.

I’m starting with the marinade.

Blood Oranges

Blood Orange

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Flat Leaf Italian Parsley

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Blood Orange Marinate

Mint Leaves

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Mint Leaves

blood-oranges

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Blood Orange Vinaigrette

Red Onion

Arugula

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Arugula, Peas, And Sliced Red Onion

Arugula, Mint, And Blood Orange Salad

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Blood Orangde Vinaigrette

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Walnut And Mint Mixture

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Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yields: 2 servings
Equipment: 1 (1-gallon) zip-lock baggie, 12-inch sauté pan, 1 (8-ounce) jelly jar with a tight-fitting lid, chef’s knife, measuring cup, Microplane

Tip: Prepare the salads, dressing, and topping while the salmon is marinating.

Ingredients For Marinade:
2 (6-ounce) center-cut salmon fillets, skins removed
1 (1-quart) size zip-lock plastic bag
1 garlic clove, freshly grated
1 teaspoon of red pepper flakes
1 tablespoon Kosher salt
1 blood orange, juiced (substitute standard orange)
2 tablespoon of soy sauce, low sodium
1 tablespoon Agave nectar
1 tablespoon of Italian flat-leaf parsley, finely chopped (substitute dried parsley flakes)
2 tablespoon of fresh mint leaves, minced
1/4 cup of olive oil

Directions For Marinating Salmon Fillets:
Place all the ingredients for the marinade into a zip-lock baggie. Place the two salmon fillets into the bag. Remove all the air. Massage the salmon so both sides of the fish are coated. Place the baggie on a plate and transfer to the refrigerator for 1 hour.

Walnut Mint Topping:
1/4 cup of chopped walnuts
zest of 1 Blood orange ( substitute regular orange is fine)
2 tablespoons of fresh mint leaves, finely chopped
1 tablespoon of Italian flat-leaf parsley, finely chopped

Directions:
Place all the above ingredients, for the topping, into a bowl. Stir to combine and set aside.

Ingredients For The Salad:
4 cups of Arugula (2 cups per serving)
1/4 cup of roughly chopped fresh mint leaves
1/2 red onion thinly sliced half-moons
1/4 cup of dried cranberries
2 *supremed Blood oranges
1/4 cup of thawed frozen peas, thawed

Ingredients For Blood Orange Vinaigrette:
1 (8-ounce) jelly jar with a tight-fitting lid
1 blood orange, juiced (substitute a standard orange)
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Agave nectar
1 tablespoon of red wine vinegar
1/4 cup *E.V.O.O.

Directions For Salad:
On two serving plates, (seen in pictures above) place 2 cups of arugula leaves on each plate. Evenly divide the sliced onions arranging them over the arugula. Same with the peas, dried cranberries, chopped mint, and orange segments.  Place the two prepared salads in the frig until your ready to plate the salmon.

In a measuring cup add all the ingredients (except the olive oil)  for the vinaigrette. Add the extra virgin olive oil last. Whisk together really well. Pour the vinaigrette into a jelly jar with a tight-fitting lid.  Set aside. Shake well before using.

Directions For Pan Seared Salmon:
Preheat oven to 375-degrees F.
Preheat a sauté pan over medium-high heat. remove the salmon from the baggie. Shake off all the excess marinade. Place the salmon fillets carefully into the hot sauté pan. Sear the salmon on one side for about 2 minutes. Transfer the pan to the oven and cook for another 6 to 8 minutes.

Bring the chilled prepared salads out of the refrigerator. Gently place the cooked salmon fillets on top of each chilled salad. Carefully spoon the walnut-mint topping onto each salmon fillet. Shake the jelly jar really well before spooning the blood orange vinaigrette over the salmon and salad.

This is my Mint And Walnut Crusted Pan-Seared Salmon Over An Arugula Salad With A Blood Orange Vinaigrette.

*E.V.O.O. is an acronym for extra virgin olive oil.
*Supreme: The term supreme (suprême) used in cooking and culinary arts refers to the best part of the food. For example; a segmented orange.

 

 

 

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My Comfortable Place

My Comfortable Place (2)

This area outside my house I call My Comfortable Place.

Spring Flowers

Potting Table (1)

Potting Table (2)

Potting Table

Spathiphyllum

While sitting in my rocking chair, I had a thought. I decided to challenge myself to use each one of my herbs to make really easy and delicious dishes.

Rosemary

My Rosemary is out back in a different garden. Rosemary, is a much hardier herb and grows to be quite large. Planting the Rosemary in the ground only made sense.

Sweet Basil (2)

Sweet Basil.

Sage

Sage.

Oregano

Oregano.

English Lavender

Lavender.

Mint

Mint.

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Chives.

Chives

Garlic Chives.

Sage.JPG

Sage.

Flat Leaf Italian Parsley

Italian Flat-leaf Parsley.

Starting soon, I’ll be profiling each of these herbs and incorporate them into a main or side dish. Fresh herbs bring so much flavor and to any recipe. They give the dish a gourmet touch. Well, I better get started on my first dish! Happy Cooking!

1 Comment »

Reese’s Peanut Butter Cup Ice Cream Pie

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Anyone can make the ultimate ice cream pie. My Reese’s Peanut Butter Cup Ice Cream Pie is one that my family and friends love. I’ve been asked to make these pies all the time for special events. They are always a hit at any special event.

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields: 2 pies, 8 servings per pie

Ingredients:
4 cups of Reese’s peanut butter cups, quartered
2 containers of your favorite chocolate chip ice cream
2 ready-made shortbread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two containers. Allow the ice cream to soften for 15 minutes. Chop Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crusts. Mix the rest of Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers (they come with the pie crusts) back on the each of the pies, and freeze overnight.

Tip: When ready to the cut pies, submerge a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

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