2 sprigs fresh mint
2 tablespoons vegetable oil
1 small onion, diced
1/4 cup (about 1/4 cup) coarse sea salt
1 teaspoon crushed garlic
3 tablespoons vodka
3 tablespoons lemon juice
3/4 teaspoon ground black pepper
2 cups shredded Parmesan cheese
In a medium bowl, mix the mint sprigs, oil, onion, sea salt, garlic, vodka, lemon juice and pepper. Cover and refrigerate 30 minutes to 2 hours.
Prepare the pasta roll-ups by wetting a 3 inch square baking dish.
Frost the sides of the baking dish with the remaining mint sprigs and chill for 2 minutes in the refrigerator.
Heat olive oil in a small saucepan over medium heat, cook onion and garlic in the pan for about 5 minutes; or until tender.
Stir the shredded cheese into the bread and salmon mixture. Sprinkle over the tomato mixture and sprinkle with Parmesan cheese.
Bake in preheated oven until golden, about 15 minutes. Serve hot or at room temperature.