GRILLED SALMON WITH PINEAPPLE, PLANTAINS AND MIXED GREENS

GRILLED SALMON WITH PINEAPPLE, PLANTAINS AND MIXED GREENS

Serves 4 

INGREDIENTS

For the fish: 

1 ¼ pounds fresh salmon filet, cut in 4 5 ounce pieces

1 lime, juiced 

Sprinkling of sea salt

Freshly ground black pepper

3 tablespoons unsalted butter

3 tablespoons olive oil

1 small white onion, chopped

2 slices fresh pineapple, cored, cut in wedges ½ inch thick (about 1 ½  -2 cups)

2 ripe plantains, slightly black, soft to touch (about 1 ½  -2 cups)

5 cloves garlic, chopped

¼ cup parsley

¼ cup garlic chives

½ cup pineapple juice

Sea salt

Freshly ground black pepper

           

For the Mole Rojo sauce: 

           1 jar Ya Oaxaca! Mole Rojo sauce


For the mixed greens: 

Mixed baby organic greens of your choice

Squash blossoms, shredded

EV Olive oil

Lime or lemon juice

Sea salt

Freshly ground black pepper


METHOD

For the fish:

Wash the salmon filets well to remove the scales. Dry thoroughly and place on the cutting board. Sprinkle lime juice over all, and sprinkle sea salt and black pepper over all. 

In a large frying pan over medium high heat, heat the butter and olive oil until very hot.  Place the fillets serving side down in the hot fat, not allowing the pieces to touch. If your pan is not big enough, do this in batches.  Cook the salmon until it turns easily and turn it over once. Remove it from the pan and place in a baking dish. It should be undercooked. In the pan make the sauce by adding the onion, and cooking it until soft.  Add the pineapple and plantain and continue to cook, stirring occasionally. If you need more fat, add a little more butter or olive oil. 

When the pineapple and plantain are starting to brown, add the garlic, the herbs and pineapple juice.. Shake the pan well, or stir carefully. As the sauce starts to reduce, return the filets to the pan and cover with the fruit sauce. Adjust the seasoning by adding sea salt and black pepper. Reduce the sauce until thick, and the fish is cooked through. Remove from heat. 

For the Mole Rojo:

           Heat the mole sauce in a saucepan.

For the mixed greens: 

Place the mixed greens and squash blossoms and toss in a light vinaigrette made of EV olive oil, lime juice, sea salt and pepper.  

For the assembly:

Ladle about ⅓ cup of Ya Oaxaca! Mole Rojo on each plate. 

Place a piece of the salmon on top and add one quarter of the fruit. Add the mixed greens on the side. 


Buen Provecho! 




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