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Salmon with Lemon Mint Dressing


Lately, I've been seeing a lot of fresh salmon at the market. I came across this recipe online and it sounded light and delicious. This was a really easy recipe, and because I wasn't making as much salmon as the recipe, I had a lot of leftover dressing. I plan to use it on the rainbow trout I plan to cook tomorrow night for dinner!

The fresh mint with the shallot and lemon was so tasty and really added a great flavor. I served this with some sauteed bok choy tossed with a little salt, pepper, olive oil, rice vinegar, and soy sauce. Ingredients:

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/4 teaspoon sugar

3/4 teaspoon salt, divided

1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided

1/4 cup plus 1 tablespoon olive oil, divided

1 tablespoon finely minced shallot

1 tablespoon chopped fresh mint

4 (6-ounce) salmon fillets

Garnish: fresh mint sprigs

Directions: Whisk together the lemon zest, lemon juice, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; slowly whisk in 1/4 cup olive oil. Stir in shallot and mint. Set aside. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired.


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