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| Baked Teriyaki Salmon Mango Kiwi Salsa Honey Lime Corn Relish |
If you are are a regular reader, then you know I am not a big fan of fish. If you are new to my blog, I'll keep the history lesson short. Up until five years ago, with the exception of shell fish, I did not eat fish. In the past five years I have acquired a taste for salt water fish, but one of the things that was still a hit or miss thing with me, was and is, salmon.
I have wanted to like it. On occasion, I have enjoyed it grilled, usually with a ginger glaze sauce. But I have never managed to cook it myself, where it was even edible, much less enjoyable. Nevertheless, I have pledged to keep trying until I can manage to consume salmon, on a somewhat regular basis. In that spirit, I purchase a couple of nice salmon steaks to experiment with.
One of my great pleasures in life is trying new recipes. Some of my very favorites come from the Cooking Light magazine. In the latest issue, they had a recipe for Cedar Plank Grilled Salmon with Mango Kiwi Salsa. The picture set my mouth a watering, so I gave my son the task of procuring a cedar plank for me. Well, after several attempts to find a non-treated plank failed, a friend advised me to just do a teriyaki marinade and grill it in my fish basket. This really appealed to me, so grilled teriyaki it was!
As you may know, I am on a quest to be a 80/20 clean eater by January 2013. Although I have divested most of my kitchen of most pre-prepared foods, mainly ones that contain preservatives, I still owned a bottle of Lawry's Teriyaki Marinade. I decided now was the time time to use it and remedy my kitchen of it's presence. (I am most certain that one made by me would have been much yummier and I promise from now on, to try hard not to fudge.)
After a few mishaps with our grill, it was decided that I would resort to baking it. Now, I have NEVER, had much success with baking salmon. I was sure that it would turn out like it normally does, dry or very fishy tasting, but I consoled myself that I had the awesome salsa and corn relish to fall back on.
Let me just say that this was the most wonderful surprise I have had in a long time. Not only was it was it edible, but it was delectable! The spicy sweet salsa was a perfect match and I couldn't be more pleased with how it turned out. I ate every last fork full.
I still want to try the original recipe, so I am on the search for a non-treated cedar plank. With more recipes like this one, I may actually promote salmon to a regular rotation status in my menus, dare I say, weekly? What? It could happen!
I apologize for the quality of the photo. I am not a professional food blogger (yet), but I am looking for a better camera and will hopefully post better shots in the future. Below are the recipes for the above meal and I hope you enjoy.
Baked Teriyaki Salmon
4-4 oz salmon steaks
1 bottle of Lawry's Teriyaki Marinade
Marinate salmon for at two hours. Preheat oven to 350. Spray oven dish with cooking spray. Remove salmon from marinade and place into ovenware. Discard remaining marinade. Bake for 22 minutes. Remove the skin, by sliding your knife just under the skin.
Serves 4
Calories per serving 240
Cooking Light Mango Kiwi Salsa
1 ripe mango, peeled and diced
1/2 cup kiwi, peeled and diced
2 tbsp fresh cilantro, chopped
1 tsp extra virgin olive oil
1 tbsp of fresh lime juice
1 serrano chili, finely chopped
Mix all ingredients and chill. Can be made ahead.
Serves 4
Calories per serving 54
Honey Lime Corn Relish
4 ears fresh corn, shucked and sliced off cob
1 medium onion
1 cup of bell pepper (red looks really pretty)
2 serrano chili, finely diced
1 tbsp olive extra virgin olive oil
2 tbsp lime juice
1 tbsp honey
salt and pepper
Coat heated skillet with olive oil. Add onions and bell pepper and cook until onions are translucent.
Add corn and serrano. Cook for 2 mins, stirring often. Turn heat down to low and add lime juice and honey. Simmer until most of the liquid has evaporated. Salt and pepper to taste.
Servings 4
Calories per serving 138
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