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


Citrus-Cilantro Salmon with Pineapple-Mango Salsa from Cara Lauzon with Maine Windjammer Association
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.






Cruise Line Chefs

Executive cruise line chefs share their favourite cruise recipes

• Nobu Matsuhisa (Crystal Cruises)
• Franck Garanger (Oceania cruises)
• Georges Blanc (Carnival)
• Marc Calderbank (Hebridean)
• Angel Choez (Quasar)
• Paul Dorr (Maine Windjammer)
• Dirk Helsig (Fred Olsen)
• Gregory Hoop
• Franck Jeandon (Regent)
• Palle Jorgensen
• Sudesh Kishore (SeaDream)
• Cara Lauzon (Maine Windjammer)
• Aimee LePage (Maine Windjammer)
• Chef Nader (Windstar)
• Daryl Neamtu (Windstar)
• Prom Nhorn (Pandaw)
• Jacque Pépin (Oceania Cruises)
• VR Purificacion (Costa Cruises)
• Walter Rosner (Silversea)
• Pedro Miguel Schiaffino (Aqua)
• David Shalleck (Windstar)
• Manfred Schaller (Crystal)
• Rudi Sodamin (Holland America Line)
• Sarah Swan (Maine Windjammer)
• Wolfgang Wasshausen (HAL)
• Stefan Wilke (Hapag-Lloyd)
• Ann Williamson (Maine Windjammer)
• Karl Winkler (Cunard)
• Chef Zoran (Elegant Cruises)
• Jean-Marie Zimmermann (Cunard)
• Bernhard Zorn (Uniworld)



 Contents

• types of cruises
• cruise articles – reviews
• cruise lines
• cruise ports and terminals
• cruise tips and advice
• cruise food
• view from the bridge
• cruise planning
• cruise ship crime
• cruise lectures
• home


 

 Cruise Line Chef &
 Galley Cook Cara Lauzon


Chef Cara Lauzon with the Maine Windjammer Association
      photo: Captain Noah Barnes

Growing up on a farm, wood stove cookery seemed as natural to Cara Lauzon as riding bareback.  Her love of outdoor adventure and food led her to Maine, where she signed on as messmate on the Schooner Stephen Taber.  After two years of assisting chefs in the galley, Cara assumed the role of chef (although she prefers to be called the cook), and her rare talent continues to blossom.  A perfect match for the Taber: good home cooking with gourmet flair.


 Cruise Recipes

• cruise recipes - starters
• cruise recipes - mains
• cruise recipes - sides
• cruise recipes - afters


 Cruise Ship Chefs Jobs

• cruise ship chefs jobs