Balsamic Broiled Salmon With Mint
|Red thin skinned potatoes||1 1⁄4 Pound, scrubbed (565 gram, small size each 2 inches each)|
|Balsamic vinegar/Raspberry vinegar||45 Milliliter (5 tablespoons)|
|Honey||25 Milliliter (1 1/2 tablespoons)|
|Vegetable oil||3⁄4 Teaspoon|
|Salmon fillets||1 1⁄4 Pound (565 gram, 3/4 inch thick)|
|Fresh mint leaves||20 Gram, minced (1/2 cup)|
1. Peel a 1-inch-wide (2.5-cm-wide) strip around center of each potato. Steam potatoes, covered, on a rack above about 1 inch (2.5 cm) of boiling water until tender when pierced (about 25 minutes).
2. Meanwhile, in a small bowl, stir together vinegar, honey, and oil.
3. Remove and discard any skin from salmon; rinse salmon and pat dry. Cut salmon into 4 serving-size pieces; place, skinned sides down, in a lightly greased shallow rimmed baking pan. Drizzle salmon with half the vinegar mixture.
4. Broil about 6 inches (15 cm) below heat, brushing several times with remaining vinegar mixture, until just opaque but still moist in thickest part; cut to test (8 to 10 minutes)
5. Transfer salmon to a warm platter; drizzle with any cooking juices. Surround with potatoes. Sprinkle salmon and potatoes with minced mint; garnish with mint sprigs and lemon slices