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Cindy has a client and friend, Glennie, that she has been wanting to have over for dinner and we finally got it scheduled. Cindy advised that Glennie likes salmon so when our neighbors ask what they could bring us back from Joe Patti’s Seafood Market during their recent trip to Florida, I requested Norwegian salmon.
Our menu was pretty simple:
Baked salmon with mango salsa
Coconut rice
Bacon wrapped asparagus side dish
Lemon chiffon pie
Salmon
Remove salmon from the package, trim as desired, and store
uncovered in the fridge to dry on top.
Remove from fridge and allow to come to room temperature.
Preheat oven to 400F.
Line a baking pan with heavy-duty foil and grease lightly.
Place salmon skin side down on foil and brush the top with
olive oil.
Sprinkle with Tiger Seasoning then add sliced lemons.
Bake for 12-25 minutes to your desired level of done – 125F
in the thickest part for me.
Remove from the oven and serve
Pineapple, Mango, Avocado Salsa - from
Mango.org
Since I had posted about this salsa previously, I'll just include the recipe link for the post.
Coconut Rice – From Cooking Classy
The recipe for Grilled Lime Salmon with Avocado-Mango Salsaand Coconut Rice came from “Cooking Classy” but I only used it for the rice. I followed the recipe but added about a half
cup of par-cooked fresh peas to the finished rice to add a little color.
Ingredients:
1½ cups Zico Coconut Water
1¼ cups canned coconut milk
1½ cups jasmine rice, rinsed well and drained well
½ tsp salt
Directions:
In a medium saucepan bring coconut water, coconut milk,
rice and salt to a full boil.
Cover and simmer until liquid has been absorbed (there may
be just a little bit of excess liquid in center which you can drain off), about
20 minutes. Fluff with a fork, then let rest 5 minutes.
Bacon Wrapped Asparagus
I tossed our fresh asparagus in olive oil and seasoned with
S&P, then I wrapped each bundle of 6-7 spears in regular thickness bacon.
I baked in at 400F until the bottom was crisp (about 10 minutes) then flipped to the other three sides for about five minutes each to crisp up the bacon all around.
We considered the asparagus as an appetizer with salad as a side dish but decided that would be too much food so we used it as the side. Here is one of our plates.
For dessert, Cindy made Lemon Chiffon Pie using a recipe
from Cook’s Illustrated and it deserves a separate post to come soon.
The Verdict:
The salmon was delicious and I got it cooked just right for
everyone and the salsa was also very good and went well with the fish. The rice had a nice, subtle coconut flavor that
was somewhat overshadowed by the salmon and the salsa. While the asparagus got more done than I normally
eat it due to bacon crisping, it was still delicious. So, I would say the overall meal was very
good and everyone seemed to enjoy it.
Then after supper, we went for a little sunset boat ride
and Glennie made good friends of our dogs even the standoffish Romeo.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day
and thanks for stopping by Almost Heaven South.
Larry
05/18/23 meal date
Beautiful blog
ReplyDeletePlease read my post
ReplyDeleteLarry, Great looking meal!! What's with Romeo?! I think that he's in love! Grrrrr! Take Care, Big Daddy Dave
ReplyDeleteVery nice one of our favorite is salsa on top of salmon this is a home run!
ReplyDeleteBeautiful meal. I'll have to try that cajun version of mango salsa.
ReplyDeleteLooking good except for the coconut as I am allergic to it. Love the salmon and salsa..HRB..
ReplyDeleteI think it looks like a delicious gourmet meal! A sunset boat ride after a tasty meal sounds perfect.
ReplyDelete