Cruise ship recipe for:
CITRUS-CILANTRO SALMON
from: Galley Cook Cara Lauzon
Galley Cook Cara Lauzon aboard the Maine Windjammer Association's The Schooner Stephen Taber shares a favourite recipe for CITRUS-CILANTRO SALMON
CITRUS-CILANTRO SALMON WITH
PINEAPPLE-MANGO SALSA
Photo: Wendy Carlson
Ingredients:
Serves 4
4 each boneless, skinless salmon filets (6-8 ounces per filet)
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 tablespoons minced fresh cilantro
Salt and pepper, to taste
2 tablespoons olive oil
Putting it all together :
Preheat the oven to 400 degrees. Arrange the salmon filets on a lightly greased baking sheet or roasting pan. Drizzle the filets with the lemon juice. Rub the garlic, cilantro, salt and pepper over each filet. Drizzle with the olive oil and bake at 400 degrees for 15 to 20 minutes, until salmon is just cooked through. Serve with Pineapple-Mango Salsa.
PINEAPPLE-MANGO SALSA
Ingredients:
1 cup diced pineapple
½ cup diced mango
2 tablespoons finely diced red onion
2 tablespoons finely diced tomato
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
1 tablespoon minced fresh cilantro
¼ teaspoon crushed red pepper flakes (more if you like)
1 tablespoon lime juice
2 tablespoons olive oil
salt and black pepper, to taste
Combine all of the ingredients in a bowl and mix well. Chill before serving.
This beautifully balanced tropical salsa is the perfect accompaniment to the Taber’s Citrus Cilantro Salmon.
For more information about the Schooner Stephen Taber and the Maine Windjammer
Association visit www.sailmainecoast.com or call 800-807-WIND.
