- Entrees, Featured, Seafood
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19 Jul 2010
You can use any type of stone fruit in the salsa...I've made a similar one only using mangoes. I really liked this version with the Salmon Burgers though. Serves 2.
Burgers:
1 lb wild Salmon
3 chipotle peppers in abodo sauce
1 TBSP wholegrain mustard
1 lime – zested
1/2 lime – juiced
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
Stone Fruit Salsa
2 Nectarines, diced
1 Peach, diced
3/4 - 1 ripe avocado, diced
2-3 TBSP red onion, finely diced
1/2 lime, juiced
pinch salt
Gently mix ingredients together in a bowl and refrigerate until needed.
Burger Directions:
Throw all ingredients into a food processor and pulse until combined (probably about 4-5 pulses). Make into ... {Tags: Salmon} {More...}
- Entrees, Featured, Seafood
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09 Mar 2010
Ingredients:
1/4 cup balsamic vinegar
1 TBSP honey
1 TBSP finely chopped fresh rosemary, more to taste
2-4 slices bacon
2-4 6-oz. skin-on, scaled, center-cut salmon fillets
Kosher salt & freshly ground black pepper
Preparation:
In a measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
Cut the bacon slices in half crosswise. Season the salmon with salt and pepper. Lay 2 slices on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a heavy-duty nonstick skillet.
Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins ... {Tags: Bacon, Salmon} {More...}
- Entrees, Featured, Seafood
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22 Feb 2010
Ingredients
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile
2 6- to 7-ounce mahi-mahi fillets (tilapia or halibut are good subs too)
Ground cumin
1 tablespoon extra-virgin olive oil
Preparation
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
Serve with Cilantro Salad and Sweet Potato Fries.
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