chefgraceramirez
July 9, 2020This weekend I got sent a real treat from New Zealand š³šæ It felt so special to receive @orakingsalmon via @Brownetradingco. ā£ ā£ Im such a fan. I got introduced this succulent salmon when I lived there, and let me tell youā¦its beyond. I didnāt know salmon could do that. ā£ ā£ I cooked it up last weekend, & it was exquisite. Please do yourself a favor and order itā¦NOW! ā£ ā£ Here is my recipe ā£ ā£ SALMON WITH MANGO SALSA ā£ Ingredientsā£ 2lbs of @orakingsalmonā£ 4 bay leavesā£ 4 cloves garlic, halvedā£ Ā½ lemon, sliced into roundsā£ 1 tbsp honeyā£ 1 tbsp extra virgin coconut oilā£ 1 tbsp flakey sea salt ā£ Ā¼ tsp freshly ground black pepperā£ ā£ For the salsa:ā£ Ā½ tbsp extra virgin coconut oilā£ Ā½ cup finely chopped shallotā£ 1 ripe mango, pureed in the blender, or cubedā£ juice of one lemonā£ zest and juice of half of one limeā£ saltā£ 2 tbsp chopped parsley ā£ 2 tbsp chopped cilantroā£ ā£ Garnishā£ @farm.one edible flowers and/or micro watercressā£ ā£ Methodā£ Preheat oven to 350F. ā£ ā£ Place salmon on a baking dish lined with parchment paper. Make several incisions along the top of the fillet, careful not to cut too deeply. Tuck bay leaves, garlic halves and lemon slices into the incisions. Brush honey and coconut oil over the fillet. Season with sea salt and pepper. Bake in oven for 12 - 15 minutes, for a pink center. ā£ ā£ Meanwhile, prepare the salsa. In a medium sautĆ© pan, add the coconut oil and shallots over medium high heat. Caramelize the shallots until lightly browned, about 8 minutes, then remove from heat. Fold in the mango, add lemon juice, lime zest and juice, and season to taste. Add chopped parsley and cilantro. ā£ ā£ To serve, spread mango salsa on top of fillet and garnish with edible flowers and or micro watercress. Enjoy! Buen Provecho. ā£
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