Season (I only used salt & pepper) the salmon, and grill it. You can use a skillet, if you don't want to go outside and grill.
In the mean time, combine the rest of the ingredients in a bowl.
When the salmon is cooked to your taste, serve it with the fresh salsa on top, and surrounding it. You will have \"leftover\" salsa, that you might just eat it by itself, since it's so good.
It is very simple, but yet, really tasty!
combine the ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In a
read, butter, parsley, lemon zest and garlic in a food processor
Peel and rinse the shrimp.
If using frozen mango, microwave or steam
Vanilla Bean and Mango Jam - combine all the ingredients
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
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.
place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum
Place salmon steaks in a large,
>and front of a Panasonic Countertop Induction Oven grill pan. Place salmon
Cut the salmon in to small cubed pieces,
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.
Preheat grill (broiler) or bbq grill (hotplate) to medium-high.
Drizzle lime juice over salmon and then coat with ground pepper.
Brush pan or grill with oil, grill salmon for 2-3 minutes each side or until cooked to your liking.
To make dressing, peel the mango, chop and place in food processor with all the yoghurt, mustard, lemon juice and mint and process until smooth.
Drizzle over salmon.
In small bowl, dissolve sugar in vinegar.
Stir into the rice and set aside to cool.
Wet hands with cold water.
Place 2 tbsp.of cooled rice into palm of one hand.
Make a hollow and place a piece of mango in the hollow.
Shape into a ball around the mango.
Place a tiny ball of wasabi on the rice and drape a piece of smoked salmon over each ball.
Serve with pickled ginger, and dipping sauce (instructions below).
For dipping sauce:Whisk together all ingredients.
go through the whole recipe here, but you can
>and quarter the slices. Separate the onion pieces.
Cut the salmon
of the mango and set aside. Puree remaining mango and reserved syrup in
r a couple of minutes and then push the vegetables to
lt and the whole egg and knead until smooth then wrap and