Along with the extra mileage on the trail, I've been "kickin' it up a notch" in the kitchen because of a noticeable increased in my appetite for quality grub. Thus I've been in search of relatively simple meals that pack a whole lot of power (efficiency) In addition to upgrading my go-to Rocket Fuel, now featuring Quinoa instead of brown rice, this mouth-watering Salmon dish has become an instant favorite.
Surfing Magazine presents...
Mango Cilantro Salmon
What you need:
2 pounds fresh, wild salmon
1 white onion
2 cloves garlic
1 lemon
1/2 cup cream or half/half
1 ripe mango
1 tblespoon butter or olive oil
What you do:
Combine onion and chopped garlic in a saucepan with butter, medium heat. Saute till the onion is caramelized; add mango and lemon the stir in cream. Reduce heat, simmer for a minute or two, then cover and turn off heat. Add salt and pepper to taste.
Now, in a separate sauce pan, add 1/2 tblspoon butter over medium heat. Add one clove garlic, chopped. Cut salmon fillets into 4 pieces and add to sauce pan, Season with salt and pepper to taste. Cook three to five minutes per side, thicker takes longer. Don't overcook! Rare is better than dry. Fish will flake when done. Add sauce from other pan, serve with couscous/Quinoa/brown rice and veggies. Bon apetit!
Your turn. Hook us up with something tasty!
Check out Cookin' Up a Storm: Healthy Recipes By Melissa
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