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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.



Flat Leaf Italian Parsley



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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Mint Leaves

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Mint Leaves



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Blood Orange Vinaigrette

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-quart size zip-lock plastic bag
1 garlic clove, freshly grated
1 teaspoon of crushed 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 dried parsley flakes
2 tablespoon of fresh mint leaves, minced
1/4 cup of olive oil

Place all the ingredients above into a zip-lock baggie. Place the 2 6-ounce center-cut fillets into the bag. Remove all the air. Massage the salmon so both sides of the fish are coated. Place the baggie onto a plate and place it into the frig 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

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 segmented 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 cracked 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 extra virgin olive oil.




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