I wanted to challenge myself to make dishes using all of my herbs from my Hanging Organic Herb Garden. 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.

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 nature’s 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.

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, 1 (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-gallon) 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 blood orange juice)
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 it 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 blood orange juice)
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.

There you have it, 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.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/