Friday, March 26, 2010

Oven Baked Salmon with Mango Lime Salsa and a side of Berry Couscous





Oven Baked Salmon with Mango Lime Salsa and a side of Berry Couscous

Oven Baked Salmon:
Marinate Salmon overnight in desired marinade. The Salmon pictured above was marinated in a Tangerine Pineapple Vinaigrette. Place salmon in baking dish and cook at 350 degrees until the internal temperature of the salmon fillet reaches 140 degrees (which is medium) or until desired doneness. Discard used marinade.
Tangerine Pineapple Vinaigrette (This makes 1 qt of Vinaigrette):
10 fl oz Tangerine juice
5 1/3 fl oz Pineapple juice
1 fl oz Lemon Juice
2 tsp White wine vinegar
2 tsp Prepared creole mustard
10 fl oz Vegetable Oil
5 1/3 fl oz Olive Oil
2 tsp Salt, or to taste
1/2 tsp Ground black pepper, or to taste
1. Combine the juices, vinegar, and mustard.
2. Whisk in the oils gradually.
3. Season with salt & pepper.
Mango Lime Salsa:
Ingredients -
8 oz Honeydew melon, seeded, rind removed
8 oz Papaya, peeled and seeded
8 oz Mango, peeled and pitted
4 oz Red bell pepper, cored and seeded
1 oz Jalapeno pepper, stemmed and seeded
3 oz Red onion, cut Brunoise (this is pronounced BROON-WAH. A cut 1/8"x1/8"x1/8")
4 fl oz Lime Juice
2 tbsp Chopped Cilantro
Salt to taste
1. Chop the melon, papaya, mango, bell pepper, and jalapeno pepper into fine dice. Be careful to safe the juices that are released.
2. Combine the chopped fruit with their juices, peppers, onion, lime juice, and cilantro in a bowl.
3. Season to taste with salt.
4. Refrigerate until served.
Top Oven Baked Salmon with Mango Lime Salsa.
Blackberry & Raspberry Couscous:Prepare couscous as outlined on package (we use the brand Rise Select). This step should only take 7-8 minutes as the couscous should cook in about 5 minutes. Once the couscous has been cooked, add the washed blackberries and raspberries to the couscous. Stir gently. Plate this by placing a circle cutter (size of your choice- this is a circle mold...almost like a circle cookie cutter...almost) on to the plate and add the couscous to the rim. Gently remove the cutter. If you do not have a cutter/mold, a 1 cup measuring cup can be used. Fill (pack it, but not super tight or it will be difficult to release the couscous naturally...without a utensil) the measuring cup with the couscous and flip the open end onto the plate, gently tap on the top of the cup while lifting up at the same time.



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