By Carolyn Godfrey
Grilled Salmon Salad
1/2 cup orange juice
1/3 cup lime juice
1/4 cup dry sherry
1/2 cup snipped fresh cilantro
1 Tbsp. finely chopped chipotle pepper in adobo sauce
2 Tbsp. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup cooking oil
4 6-oz. salmon fillets, 3/4 to 1-inch thick
6 cups torn mixed salad greens
2 cups chopped ripe mango (2 to 3 medium)
1 large red sweet pepper, cut into thin strips
1 small red onion, halved and thinly sliced
Combine orange juice, lime juice, sherry, cilantro, chipotle pepper, honey, and half of the salt and pepper. Divide in half; whisk oil into half of the mixture for dressing. Set aside.
Place salmon in a self-sealing plastic bag set in a shallow dish; pour in the remaining citrus mixture. Seal bag. Let stand at room temp. 30 minutes, turning bag several times. Remove from marinade; sprinkle with remaining salt and pepper. Grill skin-side up directly over medium coals 8-12 min. or until fish begins to flake easily when tested with a fork. Before serving, remove skin from fish.
Meanwhile combine greens, mango, red pepper, red onion, and reserved dressing mixture. Divide evenly among four dinner plates. Top each with a salmon fillet. Makes 4 servings.
Enjoy!
Grilled Salmon Salad1/2 cup orange juice1/3 cup lime juice1/4 cup dry sherry1/2 cup snipped fresh cilantro1 Tbsp. finely chopped chipotle pepper in adobo sauce2 Tbsp. honey1/2 tsp. salt1/4 tsp. pepper1/4 cup cooking oil4 6-oz. salmon fillets, 3/4 to 1-inch thick6 cups torn mixed salad greens2 cups chopped ripe mango (2 to 3 medium)1 large red sweet pepper, cut into thin strips1 small red onion, halved and thinly sliced Combine orange juice, lime juice, sherry, cilantro, chipotle pepper, honey, and half of the salt and pepper. Divide in half; whisk oil into half of the mixture for dressing. Set aside. Place salmon in a self-sealing plastic bag set in a shallow dish; pour in the remaining citrus mixture. Seal bag. Let stand at room temp. 30 minutes, turning bag several times. Remove from marinade; sprinkle with remaining salt and pepper. Grill skin-side up directly over medium coals 8-12 min. or until fish begins to flake easily when tested with a fork. Before serving, remove skin from fish. Meanwhile combine greens, mango, red pepper, red onion, and reserved dressing mixture. Divide evenly among four dinner plates. Top each with a salmon fillet. Makes 4 servings. Enjoy!
It’s too hot to cook! You can prepare this pie at your convenience and keep it in the freezer until serving time. It is delicious and very rich.
Mocha Pie
4 toffee-type candy bars
1-1/2 Tbsp. instant coffee
1 Tbsp boiling water
1 quart vanilla ice cream
1 graham cracker crust
Topping: (opt.)
whipped cream
chocolate syrup
Break up candy bars in small plastic bag, very fine. Dissolve coffee in boiling water. Mix above (except toppings) into 1 quart partially softened ice cream. Pour into shell and freeze. (cover with foil.) Take out of freezer about 15 minutes, before serving. Top with whipped cream and drizzle with chocolate syrup, if desired. Quite rich. Delicious.
Enjoy!