Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

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

on March 28, 2017

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 making dishes using all of my herbs from my gardens. My first was the “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. I knew that I had to bring a few of those home.

Mint

Blood Oranges

Blood Orange

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 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 marinate.

Inactive Prep Time: 1 hour
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 2 servings
Tip: Prepare the salad, dressing, and salmon topping while the salmon is marinating.

Ingredients For Marinate:
1 quart size zip lock plastic bag
1 grated garlic clove
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 blood orange juiced ( substitute regular orange is fine)
2 tablespoon low sodium soy sauce
1 tablespoon Agave nectar
1 tablespoon dried parsley
2 tablespoon of minced mint leaves
1/4 cup of olive oil

Directions:
Place all the ingredients above into a quart size baggie. Place the 2-6 ounce center cut fillets into the bag. Remove all the air. Massage the salmon so both side of the fish are coated. Place the baggie onto a plate and place into the frig for 1 hour.

Walnut and Mint Topping For Salmon:
1/4 cup of chopped walnuts
zest of 1 Blood orange ( substitute regular orange is fine)
2 tablespoons of minced mint leaves

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

Ingredients For Salad And Dressing:
4 cups of Arugula (2 cups per serving)
1/4 cup of roughly chopped fresh mint leaves
1/2 red onion thinly sliced ( in half moons)
1/4 cup of dried cranberries
2 segmented Blood oranges
1/4 cup of thawed frozen peas

Ingredients For Blood Orange Dressing:
1 jelly jar to store dressing
Juice of 1 Blood orange ( regular orange is fine)
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. Divide onion slices evenly and distribute 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 place all the ingredients above into a measuring cup. Add the extra virgin olive oil last. Whisk together really well. Transfer to a jelly jar with a tight fitting lid. Shake well before using.

Directions For Salmon:
Preheat oven to 375 degrees F. Set the saute pan to medium heat. Let the pan come up to temperature. Take the salmon out of the baggie. Shake off all excess marinate. Place the salmon fillets into the hot saute pan. Sear the salmon for about 2 minutes. Transfer the pan to the oven and cook for another 6-8 minutes. Place the hot salmon fillet onto the chilled salad. Carefully spoon the walnut and mint topping onto the top of the salmon fillet. Shake the dressing jar really well and spoon the Blood orange dressing over the salmon and salad. Serve immediately.

 

 

 


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