Rinse fish and pat dry with paper towels. Cut fish crosswise
lace the mango in a mini food processor
Season salmon with salt and pepper.
Mix well and let stand.
Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
Top with salsa and serve.
Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
Variations: Make the same recipe with grilled chicken.
Comments: Serve with baked sweet potato wedges.
y combining mango, red onion, chile, bell pepper, and cilantro with 2
am and cover shank end with foil. Add 2 1/4
br>Return lamb to pan with onion mixture, yogurt, crumbled bouillon
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
baking tray with parchment paper. To make the mango chutney, heat
r overnight.
For the mango salsa combine all the ingredients
ix 3-inch tart pans with removable bottoms. Alternatively, use one
Place fish, mango, breadcrumbs, cilantro, chili pepper, and
In a bowl, toss together mango, cucumber, scallion, 1 tsp lime zest, 2 tbsp lime juice, cilantro and cayenne. Season.
In a separate bowl, whisk together olive oil, cumin, honey, garlic, 1 tsp lime zest and 1 tbsp lime juice. Season.
Preheat grill. Brush salmon with vinaigrette on all sides. Grill for 10 mins, turning once. Let rest for 10 mins before serving. Serve with mango salsa.
Brush salmon and limes with olive oil. Set aside for 20 mins.
Meanwhile, to make the mango salsa, combine all ingredients in a bowl. Season. Set aside.
Heat a nonstick frying pan over high heat. Cook salmon for 5 mins, skin-side down, until skin is crisp. Flip over and cook for another 2 mins then transfer to heated serving plates. Cook limes, cut-side down, for 3 mins, until slightly caramelized. Serve immediately with mango salsa.
Mix together 1/3 - 1/2 cup lemon juice, lemon zest, sherry and sugar. Cover and set aside to steep for 1 hour.
Drizzle papaya with lemon juice then arrange with mango on dessert plates. Whisk cream into the lemon and sherry mixture and distribute over fruit. Garnish with julienned lemon peel.
entils.
To make the mango chutney:
Slice the spring
Combine yogurt and paste in a large bowl. Add chicken, turning to coat. Cover and refrigerate for 1 hour.
For the mango chutney, combine sugar and vinegar in a large saucepan on low heat. Stir until sugar dissolves. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until thickened.
Preheat oven to 350\u00b0F. Place chicken on a wire rack over a large roasting tin. Bake for 30-35 mins until cooked through. Serve with mango chutney.
Combine mango and mint in a bowl. Set aside.
Whip cream to soft peaks then fold in sugar and vanilla. Spoon whipped cream into chocolate cups and top with mango salsa. Serve.
nto the whole avacado and mango peel routine. I am sure
Place passionfruit nectar, pineapple juice, sugar and 3/4 cup water in a medium saucepan on low heat. Stir until sugar is dissolved. Remove from heat.
Meanwhile, sprinkle gelatin over 2 tbsp cold water in small bowl. Let stand for 5 to 10 mins. Stir gelatin and lime juice into the saucepan until gelatin is dissolved. Pour into 6 dessert glasses or bowls; cover with plastic wrap.
Refrigerate for several hours or overnight, until set.
To serve, top with mango and passionfruit.
teak from the marinade, season with salt and grill for about