On Saturday March 19th…it was a ‘Super night’ all around. We marinated two thick salmon steaks in a tangy, sweet pineapple ~ mango curry marinade , with a fresh salsa, baby spinach garden salad, along with coconut rice and peas.
Grilled on both sides….the succulent salmon was flaky and cooked to perfection and served with a lovely bottle of Merlot.
2 thick cut fresh Atlantic salmon steaks
* Marinade Ingredients*
1 tbsp. virgin oil
1 tbsp balsamic vinegar
1/4 cup pineapple juice
1 tsp brown sugar
1/4 tsp chopped parsley
1 clove garlic, chopped
1 tsp garlic plus spice
pinch black pepper
1 tsp lemon and lime juice
1 tbsp mango curry dipping sauce
Mix ingredients together and marinate salmon steaks in a medium sized coverded baking dish for 1 hour. Time permitting.
*Pineapple Mango Salsa Ingredients*
2 slices pineapple, chopped small
3 slices mango, chopped small
1/4 green pepper, chopped finely
1/4 yellow pepper, chopped finely
1 stalk green onion, chopped finely
1/2 stalk celery, chopped
1/2 tomato, chopped
1 cloved garlic, chopped or pressed
1 pinch of pepper
pinch of parsley
1 tsp basil
1 tsp virgin oil
pinch of sea salt *optional*
1 tsp balsamic vinegar
( salsa- for two )
Mix ingredients together and chill in the refrigerator until fish is cooked.
In a flat medium sized baking dish, place the covered fish in a preheated 350 degree oven. Cook for approximately 10 minutes. Remove the cover and turn on the broiler to bake the fish for another 10 minutes. You may move the fish to a higher rack for the last few minutes. Baste with the marinade and broil until the top of the fish is nicely browned.* ( You can turn them now, if you choose, but not mandatory, only if still fairly firm. )
Serve fish with a baby fresh spinach salad, coconut rice and peas and top the salmon with the fresh salsa. Garnish with mango slices and pineapple wedge and lemon slices.
Now it was time to catch a glimpse and a couple of photos of the supermoon by the lake. A nice ending to a ‘Super evening’!! 🙂