Wednesday, July 27, 2011
What’s for Dinner? Summer Salmon Supper
Lime Ginger Salmon
Preheat broiler. Line a baking sheet with foil and spray with cooking spray.
Juice of 4 limes
½ tsp. grated peeled fresh ginger
½ c. honey
Reserve ½ of mixture in another bowl
Dice: two ripe mangoes
Place full salmon filet, skinned, on tray. Baste with the marinade on each side. Broil four minutes on each side or until desired doneness, turning once. Sprinkle filet with salt and diced mango. Serve with reserved dressing and Orange Avocado Salad.
Juice from one small can of mandarin oranges
½ t. sea salt
1/3 c. white wine vinegar
½ t. black pepper
1 t. Dijon mustard
½ small shallot, diced
Combine all in a measuring cup. While whisking, incorporate 1/3 c. extra-virgin olive oil.
Use dressing to dress a bag of arugula. Toss with the can of mandarin oranges, and two peeled, diced, avocados.