Picture a delicately poached salmon with a crunchy mint topping that will tantalize your taste buds. This is a lovely recipe to enjoy in the summer as it is best with fresh mint!
- Salmon Fillets (with skin on is ideal)
- Pine Nuts, chopped
- Hazelnuts, chopped
- Fresh Mint, minced
- Honey
- Olive oil
- Balsamic vinegar (just a splash or two!)
Make the Mint Nut Crumble first so flavors can really mingle together while the salmon cooks.
- Chop the nuts and mint and combine in a bowl. I suggest a roughly 50/50 mix between volume of nuts (in total) and mint
- Add in honey and olive oil to made a sticky paste like mixture.
- Add a splash of balsamic vinegar.
- Taste and adjust as desired. Set aside.
Cook the salmon as follows:
- Put a small amount of oil into the pan.
- Cook the salmon skin side up for 2 minutes, then flip over and cook another 2 minutes.
- Drain the oil out of the pan and fill with any combination of citrus juices. I like to use Dole’s Orange Peach Mango juice, but any combination of fresh squeezed or store bought juices such as orange, grapefruit, lemon, or lime will do. The juice should come to about 2/3 of the height of the fish.
- Cover and steam for approx. 10 minutes or until almost done. I find the salmon best when the very center is still a touch on the raw side, but you can cook it to whatever level of doneness appeals to you. The thickness of the filet(s) should also be accounted for.
- Spread mint nut crumble over the top of the salmon. Cover and steam another 2 minutes.
Serve and enjoy!
