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- 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
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- 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.
- 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.
- 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.
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
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
