Grilled Salmon Tropical – A K. Parris Dish

Posted by k. parris on 1/28/10 • Categorized as Lifestyle

Grilled Salmon Tropical

Here’s a sizzling recipe that’s nutritious AND delightful…

Grilled Salmon with Smashed Garlic Plantain and Tropical Fruit Salsa
Serve with steamed green beans for a healthy and delightful meal with an island twist.

Marinade
4 salmon steaks, cleaned and dried
¼ cup dry white wine (preferably chardonnay)
½ cup olive oil
¼ cup orange pineapple juice
¼ cup cilantro and flat-leaf parsley, rough chop
¼ cup diced shallots
¼ teaspoons each of coriander, cumin, and Spanish paprika
Salt and cracked black pepper to taste

Whisk together ingredients to combine. Place salmon steaks in marinade and let sit in a non-reactive bowl for an hour, refrigerated. When ready to cook, use an outdoor or indoor grill, oiled and heated at 375 degrees. Cook salmon steaks for 6 to 7 minutes on each side, right before the fish begins to get flaky. (Carryover cooking will cook the salmon the remainder of the way.) If you don’t have a grill, a saute pan will do, drizzled with 2 tablespoons of olive oil.

Smashed Garlic Plantains
4 ripe plantains, peeled, ends cut off
2 cloves garlic, smashed and diced
Cold water
½ cup fat free half and half
2 tablespoons margarine
Salt and pepper to taste

Boil plantain, garlic, salt and pepper in cold water until plantain is fork tender. Drain water and add half & half and margarine as necessary to smash. Season to taste.

Tropical Fruit Salsa

1/2 cup slightly ripe mango, small dice
1/2 cup sweet pineapple, small dice
1/2 cup papaya (not overripe), small dice
1/4 cup red pepper, very small dice
1/8 to 1/4 cup jalapeno pepper, adjust to taste
3 T sweet orange juice
1 1/2 t kosher salt
1/2 t cumin

Combine in a non reactive bowl and let sit for at least an hour.

Plate and enjoy!

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