mojito salmon
Mojitos? Good! Salmon? Good! Mojito Salmon? Why not?
I had mint, lime and a craving for fish. What was a girl to do?
I got some beautiful salmon steaks from a fish monger in Kensington Market in Toronto and put together a nice little meal for myself and a very good friend who has endured one too many meatless meals on my account.
I sqeezed the juice from a lime into the bottom of a cassarole dish and added olive oil. It’s important to add oil to the pan when cooking salmon because it like to stick itself steadfastly to the pan when given a chance.
I added mint from my mint plant (preferably peppermint or spearmint). just a few leaves at the bottom of the dish, keeping a few aside for on top of the fish.
Let the juices sit for a bit to mingle and, you know, get to know one another. I like to, when I add the salmon, first put the steak into face down, then flip, so the skin is on the bottom but the juices have coated the top. I add a few mint leaves and slices of lime to the top of the salmon steak and bake on about 375 to 400 F for about 30 minutes. The salmon should flake apart when touched with a fork and should be a little browned at the edges. For the love of your own digestive tract, do not eat undercooked fish outside of a sushi bar with a good reputation!
Serve fish with potatoes (my favorite) or rice (also my favorite) and veggies, just like mom used to make! YUM!
