Now That You’Ve Grown Mint, Use It

I’m no Phyllis Stephens of the horticulture world but I can grow a mean crop of mint. Of course, all you have to do is look at a mint plant and it proliferates.

About this time of summer I start looking for ideas for the mint. Mint jelly? Dried mint? More mint tea? When I stumble across a recipe using fresh mint leaves, I try it. That’s one more excuse to wander through fields of mint.

This is really a mint marinade for salmon that tastes better the longer it sits on the fish. The flavor is great, however, anyway you cook it. Grill the salmon if you’re so inclined.

Broiled Salmon with Mint Marinade

Adapted from “Easy Italian”(Betty Crocker Creative Recipes)

4 small salmon steaks, inch thick (about 1 pounds)

cup chopped fresh mint leaves

cup olive or vegetable oil

3 tablespoons lemon juice

teaspoon salt

teaspoon pepper

1 teaspoon garlic powder

Make marinade. Drizzle over fish. Set oven control to broil.

Place fish on rack in broiler pan. Broil with tops 4 inches from heat (5 minutes.) Brush with marinade frequently, until light brown.

Turn carefully; brush with marinade. Broil 4 to 6 minutes longer, brushing with marinade frequently, until fish flakes easily with fork.

Yield: 4 servings.

Nutrition information per serving: 485 calories, 36 grams protein, 2 grams carbohydrate, 37 grams fat (69 percent fat calories (the good kind, from the salmon and olive oil), 65 milligrams cholesterol, 350 milligrams sodium.

The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in about fifteen. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers; write to: Five and Fifteen, Features Department, P.O. Box 2160, Spokane, WA 99210.