- 2 ripe mangoes, peeled, halved and seed removed
- 2 cups [500 mL] Sake or white wine
- 1 cup [250 mL] light soy sauce
- 1/4 cup [60 mL] olive oil
- 1/4 cup [60 mL] honey
- 4 teaspoons [20 mL] freshly grated ginger
- 4 whole cloves garlic, peeled
- 4 green onions, sliced
- 1 teaspoon [5 mL] chili oil
- 8 Atlantic salmon steaks
Peach-Mango Salsa
- 2 peeled mangoes, into fine dices
- 2 peeled stoned peaches, into fine dices
- 2 peeled tomatoes, into fine dices
- 6 green onions, finely chopped
- 4 teaspoons [20 mL] freshly grated ginger
- 1/2 cup [125 mL] freshly minced coriander
- 1/2 cup [125 mL] finely chopped red onion
- 2 'serrano' or 'jalapeno' peppers, seeded and finely chopped
- 2 tablespoons [30 mL] balsamic vinegar
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- Into a food processor, puree together mango halves, Sake or white wine, soy sauce, olive oil, honeu, greshly grated ginger, peeled garlic cloves, green onion slices and chili oil until smooth.
- Into a glass bowl, generously coat salmon steaks with mixture; leave to marinate, refrigerated, for 1 hour.
- Meanwhile, mix together all peach-mango salsa ingredients until well blended; set aside.
- Preheat barbecue until hot.
- Grill drained salmon steaks onto hot racks for 5 minutes on each side.
- Serve salmon steaks, each topped with a spoonful peach-mago salsa.
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