Date Honey Nut Bread

 
 
Ingredients:

For the Marinade

⅓ cup olive oil

Juice of 1 lemon

10 to 15 fresh mint leaves, chopped

5 garlic cloves, minced

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground turmeric

½ tsp black pepper

Sea salt, a pinch

For the Mango Mint Salsa

2 mangoes diced

½ seedless English cucumber, chopped

20 fresh mint leaves, chopped

¼ cup finely chopped red onion

Juice of ½ lemon

For the Salmon

4 salmon fillets, skin on (about 6 ounces each)

Sea salt
Directions:

Season salmon with salt on both sides and place, flesh side up, in a casserole dish.

For the Marinade

In a bowl, add olive oil, lemon juice, mint, garlic, spices and salt, then whisk to combine.

Pour marinade over the salmon and let sit at room temperature for 20 minutes.

For the Salsa

In a bowl, add mangoes, cucumber, fresh mint, red onions and lemon juice.

Toss to combine, then set aside or refrigerate until ready to use.

For the Salmon

Heat a generously oiled grates on a gas grill on high.

Arrange salmon fillets on hot grill, flesh side down first.

Close the lid, then cook 1 to 3 minutes on the first side, depending on how thick the fillets are.

DO NOT move the salmon fillets until you are ready to turn them over.

Look for grill marks on the fish, where it is closest to the grill, you should see a small layer of opaque (cooked) flesh.

Using tongs and a metal spatula, carefully turn the fish over so it's skin side down.

Now, turn heat down to medium, then close the lid.

Cook for another 2 5 minutes, again depending on the thickness of the fillets.

DO NOT move the salmon fillets until you are ready to remove and serve them.

Salmon is ready when it is barely opaque throughout.

Remove from the grill and serve topped with mango salsa. Enjoy!
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