Spicy Brussels Sprouts with Mint

http://www.foodandwine.com/recipes/spicy-brussels-sprouts-with-mint

    2 tablespoons vegetable oil
    1/2 cup Rice Krispies or other puffed rice cereal
    1/4 teaspoon togarashi (see Note) or cayenne pepper
    Kosher salt
    1/4 cup Asian fish sauce
    2 tablespoons water
    2 tablespoons sugar
    1 tablespoon rice vinegar
    1 tablespoon fresh lime juice
    1 small garlic clove, minced
    1 small red chile, minced
    1/4 cup chopped cilantro
    2 tablespoons chopped mint
    4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise


    In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
    In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
    Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.

Salmon with Lemon-mint Dressing

 1 teaspoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon sugar
¾ teaspoon salt, divided
1/8 teaspoon plus ¼ teaspoon freshly ground black pepper, divided
¼ cup plus 1 tablespoon olive oil, divided
1 tablespoon finely minced shallot
1 tablespoon chopped fresh mint
4 (6-ounce) salmon fillets
Garnish: fresh mint sprigs

Whisk together lemon zest, lemon juice, sugar, ¼ teaspoon salt, and 1?8 teaspoon pepper in a small bowl; slowly whisk in ¼ cup olive oil. Stir in shallot and mint. Set aside.

Sprinkle salmon with remaining ½ teaspoon salt and ¼ teaspoon pepper.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sauté salmon 4 to 5 minutes on each side or until desired degree of doneness. Drizzle with dressing. Garnish, if desired. Makes 4 servings.

SERVE

Orecchiette with Zucchini and Tomatoes

Cook 1½ cups orecchiette pasta according to package directions. While pasta cooks, cut 1 medium zucchini lengthwise into quarters; slice thinly. Add zucchini to pasta during last 1 minute of cooking. Drain and transfer to a medium bowl. Stir in 1 cup halved cherry tomatoes, ½ cup shredded Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt, and 1?8 teaspoon freshly ground black pepper. Makes 4 cups.

Broiled Salmon with Garlic and Mint Sauce

1/2 cup olive oil
8 garlic cloves, minced
2 tbsp balsamic vinegar
4 tsp minced fresh mint
2 tsp kosher salt
2 tsp freshly ground black pepper
4 fillets of salmon (6- to 7- ounces each)

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour 1/2 cup olive oil into a medium bowl.

Mince 8 garlic cloves and add them to the olive oil.
Add 2 tbsp balsamic vinegar and 4 tsp chopped fresh mint.
Add 2 tsp kosher salt and 2 tsp freshly ground black pepper.
Line a baking sheet with aluminum foil and lay 4 salmon fillets on the foil.
Brush the salmon on both sides with a generous amount of the mint mixture.
Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.

Tip for checking the salmon: Stick a small paring knife in the center of salmon for 10 seconds. When you take it out, gently place the blade (the flat part – let’s avoid the lawsuits, people) against your upper lip. If it’s hot, the salmon is done.

Serve over rice or couscous.

Preheat the broiler.  Alternatively, preheat the barbecue to medium-high heat.  Pour olive oil into a medium bowl.  Add the garlic, balsamic vinegar, fresh mint, salt, and pepper.  Whisk well.
Line a baking sheet with aluminum foil and lay the salmon fillets on the foil.  Brush the salmon on both sides with a generous amount of the mint mixture.  Broil the salmon for about 3 minutes on each side, or until the salmon is just opaque inside. As the salmon cooks, brush frequently with the mint mixture.
Serve over rice or couscous.
Serves 4.

http://www.cookincanuck.com/2009/05/broiled-salmon-with-garlic-and-mint/