Salmon is not a native fish to my country, but we import it from several neighbor countries like Chile and Argentina to name a few. It's delicious and high in nutritional values Omega 3-fatty acids, proteins, minerals and vitamins and above all so easy and fast to cook.
What is native to my country is a wide variety of tropical fruits, delicious, plump and juicy fruits full of aromas, colors and flavors! Papaya, Mango, Pineapple! oh...my mouth waters just thinking about them.
Another typical tropical fruit you find in my country is Tamarind. It's a little fuzzy pod but once you peel it all the goodness is inside. Fiber rich, sweet and sour at the same time with incredible aroma.
This dish combines all the goodness I just talked about and the best thing...it's a quicky one too! Here are the ingredients.
Tropical Fruit and Tamarind Glazed Salmon
2 pounds Salmon Filet
1 can of Tropical Fruit Mix (if you have the real stuff available, by all means Go For It)
1 can of Tamarind Nectar, divided in half (you can find it at the International aisle of your store)
Green, Red, Yellow and Orange Bell Peppers
Salt, Pepper and Ginger to Taste
1/4 Teaspoon Cornstarch
Turn your oven to broil
Marinate your Salmon Filet with salt, pepper and ginger to taste and 1/2 a can of the Tamarind Juice. Set aside.
While your Salmon swims it the little marinade, Chop all your veggies and fruit into small pieces and set aside.
For the Glaze
In a heavy pan, heat it the other 1/2 of the tamarind nectar with 1/4 teaspoon of cornstarch until the cornstarch cooks, like 5 minutes.
Take your Salmon from the marinade and place it on a parchment paper covered sheet and broil it covered on foil for 10 minutes. Uncover and brush it with the Tamarind Glaze and broil for 5 more minutes.
Listo!
Serve it on a bed of greens with almonds for a bit of crunch and a side of fruit and glaze to indulge in more sweet goodness!
1/4 Teaspoon Cornstarch
Turn your oven to broil
Marinate your Salmon Filet with salt, pepper and ginger to taste and 1/2 a can of the Tamarind Juice. Set aside.
While your Salmon swims it the little marinade, Chop all your veggies and fruit into small pieces and set aside.
For the Glaze
In a heavy pan, heat it the other 1/2 of the tamarind nectar with 1/4 teaspoon of cornstarch until the cornstarch cooks, like 5 minutes.
Take your Salmon from the marinade and place it on a parchment paper covered sheet and broil it covered on foil for 10 minutes. Uncover and brush it with the Tamarind Glaze and broil for 5 more minutes.
Serve it on a bed of greens with almonds for a bit of crunch and a side of fruit and glaze to indulge in more sweet goodness!
Don't you love the beautiful colors of the fruits and how the glaze melts on the warm salmon? It's a feast for the eyes and taste buds!
Your friends would be impress with the little culinary trip to tropical lands you shared with them!
But only you would know it was done in a quicky! Remember thoough, everything tastes better with a Pinch of Love!
Besitos,
No comments:
Post a Comment