Wednesday, February 20, 2008
Salmon with Mango Chili Salsa
Tonight we'll be having a great salmon recipe that I got from Epicurious.com. I'm making it exactly as written, but for the grilling. I bake the salmon on a foil-lined sheet instead. I also took them up on their suggestion of serving with a cumin flavored pilaf and grilled zucchini (used a stove top grill pan for this). I'll try to remember to take pictures before we scarf it up.
Salmon with Mango Chili Salsa:
Servings: Makes 2 servings; can be doubled.
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil ( I might have forgotten to put this in the salsa :-) . Don't think I put quite as much oil on the salmon as they did either. )
2 6-ounce salmon fillets
Preheat oven to 450. Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil, season well with fresh cracked black pepper and kosher salt. Bake on foil lined baking sheet for 12-15 min. dependent on thickness. Serve topped with salsa.
Servings: Makes 6 servings.
~1 teaspoon cumin seeds
1 large bunch scallions, white part thinly sliced (1/4 cup) and enough greens finely chopped to measure 1/3 cup
2 tablespoons olive oil
1 cups quinoa
2 cups water
salt to taste
pepper to taste
~1/3 cup finely chopped fresh flat-leaf parsley
Cook quinoa, cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened. The quinoa will start to pop, about 3-4 min. Add water and cook as per quinoa box instructions, simmering covered for about 15 min. (I had to pour some water out at the end of cooking...so you might cut the water by a 1/4 cup). Fluff with a fork and add salt, and pepper, green onions tops, parsley, and a remaining TBS olive oil.
I just sliced the zukes into slightly less than a 1/4 inch lengthwise planks. Dabbed with olive oil, sprinkled with salt, garlic powder and a tiny little bit of oregano and grilled in my oiled stove-top grill pan until done.