Saturday, July 11, 2020

Sunday Dinner July 12, 2020

  • Grilled Salmon with Mango Salsa, Grilled Vegetables and Sauteed Spinach

Grilled Salmon with Mango Salsa, Grilled Vegetables, and Sautéed Spinach 
4 Servings 

   For the Salmon:
4 – 6 ounce salmon filets 
½ teaspoon sea salt
1 teaspoon granulated garlic 
1 teaspoon granulated onion
Freshly ground pepper to taste
   For the mango salsa:
2 Medium mangoes, diced
1 Roma tomato, diced
1 lime juiced
1 garlic clove, minced
½ small red onion, diced
1 scallion, sliced on the diagonal
¼ cup chopped cilantro
½ teaspoon sea salt
½ teaspoon granulated onion
Freshly ground pepper to taste
   For the grilled vegetables:
2 tablespoons olive oil
1 tablespoon of lemon/lime juice
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 large red onion sliced, ½ inch circular
2 zucchinis, sliced on the diagonal
2 red bell peppers, seeded, cut into fourths
2 green bell peppers, seeded, cut into fourths
   For the spinach:
1 tablespoon olive oil
3 - 6 garlic cloves sliced
1 pound whole spinach
Sea salt to taste
Freshly ground pepper to taste   

    For the salmon:
Rinse fillets and pat dry with paper towels. In a small bowl, mix together the salt, granulated garlic, and granulated onion. Sprinkle generously over both sides of the filets and then coat them with freshly ground pepper. Let them sit for a minimum of 1 hour or overnight in the refrigerator. 

Remove salmon from refrigerator and let it rest on the counter for 30 minutes. Heat grill to medium, grill        6 - 8 minutes, turning once after 5 minutes.
    For the mango salsa:
Place all of the prepared ingredients in a medium bowl and mix thoroughly. Taste for seasoning and adjust the flavor if needed by adding salt, pepper, or lime juice. Refrigerate and bring to room temperature before using it. Best if you make it the day before serving.
    For the grilled vegetables:
In a medium bowl thoroughly mix together the olive oil, lemon or lime juice, salt, garlic, and onion. Lay the prepared vegetables on 2 sheet pans leaving space so that they are not touching. Brush the vegetables with seasoned oil on both sides. Place them in a 450-degree F oven for 15 minutes or place them on a grill for 15 minutes, turning once.
    For the Spinach:
Heat a large frying pan over medium heat, add the olive oil and garlic and sauté until garlic is slightly browned. Add the spinach and seasonings and continue sautéing until spinach is wilted, approximately 2 – 3 minutes.
To serve, top salmon fillets with the mango and place the spinach and grilled vegetables on the side.

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