So I got hungry for salmon a while ago and decided I wanted to do a lemon flavored fish. But then when I was thinking about it, mint sounded like something tasty that would go well with the lemon flavoring! I think that I was right, it turned out pretty well even though I used way too much lemon.
So start out with some fresh mint leaves and chop those up really finely. Wash your fillet of salmon and then rub in some lemon pepper and a bit of the chopped mint leaves. Don’t use too much of the lemon pepper though because you can always add more later on if there isn’t enough flavoring.
So if you look at the pictures of the finished dish, you can see I also sauted some spinach to go with it. Do this in the same pan you are going to cook the salmon in, if you cook it with garlic and butter, it will keep the flavoring in the pan once you are ready to cook the meat.
Once the spinach is finished wilting, go ahead and plate it, but make sure you keep some of the garlic in the pan. If you need to, add a little more butter to make sure the salmon doesn’t stick to the pan. Toss in the salmon and cook it until it flakes apart easily, you’ll only have to flip it once because it cooks fairly quickly.
Honestly I think cooking in a pan is a whole lot more fun than baking it in the oven so I’ll probably be cooking it this way more often.
I sprinkled some cashews on the spinach for a little crunch since this dish doesn’t have any otherwise and put the salmon on top.It was really good! I used a bit too much lemon pepper on it but it was still flavored really well.
I don’t have any pictures of this, but the next night I made salmon with a teriyaki/pineapple marinade. Personally I think it tasted even better than this, but that may just be because I am obsessed with teriyaki sauce. I pretty much just soaked it for an hour then pan cooked it like I did with the lemon salmon. I ate it with the same wild rice I used in my shrimp recipe and it was great! Try it out sometime.