Pour green tomatillo salsa in a saucer and cook
First peel and diced your eggplant in small cubes, and cook as usual in pan.
On Stovetop mix and heat in pan, pour in cola to partly caramelize the eggplant.
Add Salsa of choice allowing to heat so Eggplant absorbs the flavor.
Gets better as it sits!
ngredients, except the swordfish and salsa, in a mixing bowl.
ish slices and top with Mango Salsa.
Mango Salsa: In a medium bowl
ld.
Smoky and Spicy Salsa:
Add the ingredients
ish, a squeeze of lime, mango salsa; finish with the optional toppings
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.
nd salt; toss with remaining salsa ingredients which is the cilantro
br>To make the mango and chili salsa, deseed and chop 4
o blend.
Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon
o blend.
Make salsa by combining mango, red onion, chile, bell
o rest.
For the mango salsa, place all ingredients in a
either you follow the original recipe and leave the chicken breasts
side.
For the mango salsa, mix the mango, peppers, green onions, garlic
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.
Preheat the grill to high. Place the lamb leg steaks on a foil lined grill pan. Mix the chutney and mustard. Brush half over the lamb. Grill for 8 mins. Turn and brush with the remaining mustard mixture. Grill for a further 8 mins until cooked through.
To make the salsa, mix the mango, onion, cilantro, vinegar and oil. Transfer steaks to serving plates. Serve with the salsa and potatoes.
ll the ingredients for the Mango Salsa in a medium bowl and
efrigerate.
Meanwhile, for the salsa, combine mango, chili pepper, onion and
r overnight.
For the mango salsa combine all the ingredients in