Let's Dish With Linda Lou

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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 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.

Blood Oranges

Blood Orange

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Flat Leaf Italian Parsley






Blood Orange Marinate

Mint Leaves

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Mint Leaves



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Blood Orange Vinaigrette

Red Onion



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, 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

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.

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.

My Hanging Organic Herb Garden And Summertime Flowers

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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


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.


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.





English Lavender




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Garlic Chives.



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!

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Coconut Vanilla Sorbet

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When you’re looking for a cool treat that’s light and refreshing, you need to try my Coconut Vanilla Sorbet.

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Tip: Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

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Prep Time: 30 minutes for churning
Inactive Prep Time: 49 hours
Yields: 4 servings
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to chill (refrigerate before going into the ice cream machine)
3). 24 hours to freeze the sorbet mixture.
Total Time: 49 hours 30 minutes
Equipment: ice cream machine, large mixing bowl, mesh sieve, paring knife, 1 (6-quart) saucepan, 2 (1-quart) plastic containers with a tight-fitting lid, ice cream scoop

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

2 (13.5-ounce) cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves extra for garnish
a pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. *Scald the coconut milk stirring occasionally. You want to make sure all the sugar is dissolved. Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture for 24 hours.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30 minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place it into the freezer for 24 hours.

Place your dessert glasses in the freezer for 30 minutes before serving. Remove the Coconut Vanilla Sorbet from the freezer for 10 minutes before serving. Scoop the Coconut Vanilla Sorbet into the dessert glasses. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

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