INGREDIENTS:
1 TBSP chili oil
3 TBSP olive oil
6 garlic cloves minced
Crushed red pepper flakes to taste
12 uncooked colossal shrimp or 24 jumbo shrimp, peeled, tails left intact, deveined
1 red bell pepper
1 yellow pepper
1 orange pepper
Mango - firm but ripe - 3 pieces per skewer
Skewers for the grill (bamboo or metal)
Mango, lime, jalapeno grilling sauce (buy some nice mix at the store) or make your own (see below)
PREPARATION:
Mix first 4 ingredients then add shrimp, pepper, and mangoes. Toss to coat. Chill for up to 4 hours. Add to skewers in layers (pepper, mango, shrimp) the grill. Brush with glaze during last 2 minutes.
Fruit-Lime Glaze:
2 cups nectar (guava, passion fruit, etc...)
1 cup OJ
1/2 cup red wine vinegar
1/3 cup fresh lime juice
Combine first three ingredients in heavy saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover & chill).
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Sunday, April 13, 2008
Saturday, March 22, 2008
Salmon, Red Potato, and Asparagus Salad
Made this Saturday a few weeks ago for two, so I cut the salmon and potatoes portion in half. The dressing was just right for two, so if you are making for 4 you might want to increase it a bit.
1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)
For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit
Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.
To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.
1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)
For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit
Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.
To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.
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