If you’re trying to add fruit to
your daily diet, try a snack of buffalo mozzarella and sliced apples. Another is fresh melon slices wrapped
with a thin slice of prosciutto.
Either is a great, light, summer snack.
The following recipe is a home run
as far as summer time eating. It’s
cooked outside on the grill, so you don’t heat your house up. It’s also a good way to start enjoying
the combination of fruit and protein.
I came up with this recipe about a decade ago and it’s now one of our
favorites. Due to the fact that
it’s such a dominant flavor I’d serve it with something understated like white
rice or even a good baguette. I’d
also serve it with a good crisp white wine. Enjoy!
Tropical fruited, soy glazed Salmon fillet with Habanero
In the freezer section of your grocery store they sell
frozen fruit juice combinations.
This recipe works well with about any of them but the Apple, Mango and
Passion fruit takes this recipe over the top. And whatever you do, do not omit the lemon juice and dill it
really ties the flavors together.
1-2 Lb. Salmon fillet, skinned
2 tsp. White pepper
vegetable oil spray
¼ cup Frozen apple, mango and passion fruit juice
concentrate, thawed
¼ cup coarse grain Dijon mustard
1 Tbl. Soy sauce
2 tsp. Your favorite habanero sauce, use more for extreme
heat
1 fresh lemon
1 small bunch fresh dill, chopped
Light the grill.
Remove any pin bones from salmon fillet. Rinse under cold water quickly and pat dry with a paper
towel. Cut fillet into 6 to 8 individual
steaks. Sprinkle both sides with
white pepper. Spray both sides
with vegetable oil spray. In a
small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce
and habanero sauce. Turn grill to medium.
Place the salmon steaks on the hot grill with the side that had the skin
up. After about 10-15 seconds
gently lift the salmon fillet up from the grill surface and set back down (This
keeps the fish from sticking).
After 2 minutes gently turn the steaks and once again gently lift them
to prevent sticking. Spoon the
glaze over the fish reserving some for the other side. Depending on your grill you will need
to cook the fish for about 8 more minutes. The rule for grilling fish is 10 minutes of grilling for
each inch of thickness…. more or less!
So after 8 more minutes turn the fish one more time spoon on the
remaining glaze and let cook for 30 seconds and remove from grill. Plate, drizzle a little lemon juice and
top with fresh dill.
Serves 6-8
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