Seared Salmon Bites with Mint Oil

Seared Salmon Bites with Mint Oil

Seven simple ingredients takes this salmon from good to great.  Salmon and canola oil are packed with omega 3 fats. Omega 3 fats are an anti-inflammatory that can help protect against heart disease. Our bodies don’t produce omega 3 fats, so we need to get them from our food. Why not make a DIY dressing with leftover mint infused canola oil, or use it in a cookie recipe.  Remember, only keep leftover mint infused canola oil in the refrigerator for three days.

Makes
8-10
  • Ingredients
    • 1/2 cup canola oil (125 mL)
    • 3/4 cup fresh mint leaves, thoroughly washed and patted dry (175 mL)
    • 1 lb salmon, cut into 1” cubes (500 g)
    • 1/2 tsp salt (2 mL)
    • 1/2 tsp ground black pepper (2 mL)
    • 1 lemon, cut into wedges
    • Fresh mint leaves, for garnish
  • Directions
    1. Combine canola oil and mint leaves in over medium-low heat. Continue to cook until canola oil begins to simmer; remove from heat and let steep for 30 minutes. Carefully strain oil through a fine-mesh sieve, reserving oil and discarding solids. Set aside.
    1. In a large nonstick skillet, heat 2 Tbsp (30 mL) mint infused canola oil over high heat until the oil is shimmering. Add salmon and season with salt; sear on one side for about 1 minute. Turn salmon over and cook 1 minute longer, or until cooked through. Remove from pan and season with freshly ground pepper.
    1. To serve, pierce each piece with a fancy toothpick. Drizzle with mint oil and a squeeze of lemon. Garnish each piece with a fresh mint leaf. Serve immediately.

     

Nutritional Analysis

Serving Size
1/3 cup (75 mL)
Servings
8
Calories
200
Total Fat
17 g
Saturated Fat
2 g
Cholesterol
25 mg
Sodium
190 mg
Carbohydrates
1 g
Fiber
0 g
Sugars
0 g
Protein
24 g
Potassium
229 mg