Saturday, June 28, 2008

Malibu Salmon - A Great Summer Dish

I wanted to cook dinner last night but didn't want it to be too complicated because of the heat in our apartment--no central AC here. After scanning a couple of recipes in one of my favorite cookbooks, Dave's Dinners by Dave Lieberman I found what I was looking for--Chili Grilled Salmon with Cucumber Mango Salsa. As I usually do, I switched a couple of things around to make it more my own. See Dave's recipe below and then my variation too.

Dave's Version (Serves 4)

Ingredients (for the fish)

1 lb of fresh salmon fillet, skin removed and cut into 4 equal pieces
Salt and freshly ground black pepper
3 tbs of vegetable oil
2 tbs of chili powder
2 tsp of dried oregano

Ingredients (for the cucumber-mango salsa)

2 ripe but firm mangoes, flesh removed and finely diced
1/2 English (hothouse) cucumber, finely diced
Juice of 1 lime
Juice of 1 orange
1 small red onion, finely chopped
1 small bunch of fresh mint leaves, finely chopped
1/2 tsp of salt
10 grinds of fresh black pepper

Season the fish lightly with salt and pepper to taste. Rub all over with vegetable oil. Mix the chili powder and oregano together in a small bowl until evenly combined. Rub all over the fish to coat the fish evenly. Let stand, covered, at room temperature for 30 minutes or up to 6 hours in the refrigerator.

Heat a skillet over high heat. Cook the salmon 4-5 minutes per side, until crispy on both sides and cooked medium.

Toss the salsa ingredients together in a mixing bowl.

My Variation:
For the salmon, I used olive oil instead of vegetable oil and instead of the chili powder I substituted with Malibu BBQ Rub. If you don't have this--who am I kidding, why would you have this?--the ingredients in it are onion flake, dry orange peel, coriander seeds, black pepper, coconut and Malibu rum. But if you don't have these ingredients--or don't care for them--you can always use a dry rub of your choice.

Dave's recipe above doesn't ask for more oil when sauteeing the salmon and I'm not sure why. The fish needs something to cook on, so I used a modest amount of cooking spray but you can use olive oil too.

For the cucumber-mango salsa, I substituted the juice of an orange with some water, which diluted the strong taste of lime juice. Because I don't particularly care for mint, I used fresh chopped parsley, which was lemony and crisp.

As a side dish, I cooked up an instant package of Basmati rice and flavored it with fresh lime juice and the chopped parsley.

Overall, it was the perfect summer dinner--filling yet juicy and refreshing from the fruit and veggies. Also, if you're looking to cook something healthy, this is your dish. Give it a try and let me know the variations you come up with!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...