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Salmon with Tropical Vinaigrette
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Ingredients for Vinaigrette: 1/4 cup lime juice
1/4 cup extra virgin olive oil
2 Tbs. soy sauce
1 tsp. sugar
Salt and pepper to taste
3 tablespoons shallots, finely chopped
2 plum tomatoes, seeded and diced
1 small fresh jalapeno pepper, finely chopped and seeded (be sure to wash your hands after handling)
1/2 papaya, seeded and cut into 1/4" cubes
1/4 pineapple, cut into 1/4" cubes
2 Tbs. fresh basil, finely shredded Ingredients for the Salmon: 4 to 6 skinless salmon fillets
Salt and pepper to taste Preparation: Whisk together lime juice, olive oil, soy sauce, sugar, salt and pepper and set aside. Stir together shallots, jalapeno, plum tomatoes, papaya, pineapple, and basil and add to the liquid mixture. Stir to combine and let rest in the refrigerator for half an hour so the flavors can meld. Salt and pepper each side of the salmon fillets and wrap in plastic wrap. Bring 2" of water to a boil in a wok. Place the salmon fillets in a bamboo basket over the boiling water. Cover the basket and steam for 5 to 6 minutes. (The more the salmon cooks, the more opaque and tender it becomes. If you feel some resistance or elasticity when you touch the salmon, it isn't quite done.) Once fish is ready, transfer to a serving platter and carefully remove the plastic wrap. Spoon Tropical Vinaigrette over the salmon. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Great Exotic Fruit Book: A Handbook Of Tropical And Subtropical Fruits With Recipes
Model: 0898156882
Author: Norman Van Aken with John Harrison
(1995)
Ten Speed Press
Website: www.tenspeed.com
Tropical Fruit Cookbook
Model: 082481441X
Author: Marilyn Rittenhouse Harris
(1993)
University of Hawaii Press
Honolulu, HI 96822-1888
Phone: 808-956-8255
Fax: 808-988-6052
Email: uhpbooks@hawaii.edu
Website: www.uhpress.hawaii.edu
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