| Cuisine: Mexican | Type: Main Course | Serves: 4 |
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Source:
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Eating Well |
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Attributes:
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Grill, Healthy |
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Comments:
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Salmon may also be cooked on the grill over direct heat, 4 to 6 minutes per side. |
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Serving Suggestions:
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Ingredients:
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3 tsp. extra-virgin olive oil 1/2 cup thinly sliced shallot (about 1 medium) 2 tsp. coriander seed 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed 1 medium ripe, slightly soft mango, peeled and diced (about 1 cup) 2 tbs. finely chopped fresh cilantro, divided 4 medium cloves garlic, minced 1/2 tsp. salt 1 pound salmon fillet, skin removed |
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Instructions:
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1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray. 2. Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). transfer sauce to a small bowl; stir in 1 tablespoon cilantro. 3. Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiler pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining cilantro. |
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Related recipes:
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None |
2005-07-31