![]() Thankful I didn't have to make a trip to the store, and hopeful it would all taste ok, I gave the recipe a whirl. I also omitted the scotch bonnet altogether and made the other switches as necessary for the ginger and missing lime/avocado. Thinking about the consistency and sweetness of a date, and what options I actually had available to use to avoid a grocery run, I decided to substitute 2 dried apricots (and 1 tablespoon of coconut milk just for fun) for the missing date. So go grab some avocados, limes, salt, garlic and you will be on your way to making a mouth-watering dip 3. Since I was dateless, my first idea was a fruity Lara bar as I know they are made of dates, but apparently I finished the last one off this morning. Ready in just 5 minutes, this guacamole recipe is perfect for smothering in your taco shells, dipping your tacos into, or even used as a dip for your tortilla chips. I didn't have any dates in the house or a scotch bonnet ( heck, I don't even know what that is!), and only had ground ginger instead of fresh ginger, and I may have been short on the lime juice and 1 avocado.but I made it work. What you need: use an oven safe pan and a fish spatula(affiliate links) If cooking on the grill be sure to clean grill well and spray with coconut oil to avoid sticking.Main Modifications: Since I didn't have all of the ingredients in the original recipe, I put on my thinking cap and flexed my creative muscle. The Recipe: Tropical Salmon with Mango Salsa Lift the salmon and the skin stays in the pan. Whether cooking on the grill or in pan on the cooktop just slide your fish spatula between the meat of the salmon and the skin after cooking. So I will show you how to easily remove the skin and leave it up to you. Personally, I hav nothing against leaving the skin on salmon. If You Want To Remove the Skin From Salmon: Please read this post to learn how to handle Serrano chili peppers safely…these little peppers are hot! My knife is an 8″ Wusthof Ikon, I love it! (affiliate link) The trickiest part of making the salsa is handling hot chili peppers. Salsa is best if made ahead, or the morning of the day you plan on serving. The flavors need a chance to meld…but when I teach this menu in class obviously we don’t have time to wait and it’s still delicious! So if you forget to plan ahead, no worries! ![]() It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. When selecting fish always point to the piece you want. ![]() Always buy fish the day you plan on making it.ģ. If he is handling it, cutting it etc… he will know if it’s not fresh.Ģ. I always buy mine from a fishmonger I trust. You should be able to smell the fish you are buying. ![]() It’s best not to buy fish wrapped in plastic. Farmed fish is grey and therefore unnaturally colored. Wild caught salmon is higher in the healthy omega 3 fatty acids, and eats a natural diet that gives the meat that lovely salmon color. If it is possible to purchase wild caught salmon in your area, I highly recommend it. Salmon is high in protein and omega 3 fats (the good kind) and when topped with this antioxidant loaded salsa you can’t find a healthier meal! But there are differences in the quality of salmon available in most stores. I may make a commission from sales but your price remains the same.) Salmon fans you are going to be very happy, and people who aren’t quite sold on salmon yet, you will be too, because The Organic Kitchen’s “Tropical Salmon” is crispy on the outside, tender on the inside and topped with an amazing mango salsa, making it a favorite at Casa de Spiker.
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