March 20, 2004

Fisc and wæstmas

On Thursday night, we had one of our signature dishes, salmon with fruit salsa:

salsafish.jpg

This is a recipe that we developed from the inspiration of an existing recipe. We had come across a recipe for a fruit salsa that seemed interesting, but we were unable to find most of the ingredients called for. We’ve modified the recipe over the years until perfecting it in the form it’s in now.

The salsa itself consists of mangos, avocados, papayas, red onion, lime juice, jalapeño, freshly ground mixed pepper, and salt. The combination of mango and avocado may seem odd at first, but trust me, it works amazingly well and complements salmon perfectly. You simply must try this recipe. The papaya can be omitted if you don’t have access to it.

As for the salmon, fillets or steaks will do. In the winter we broil it, in the summer it’s great grilled on the bbq. We like to brush the salmon with citrus olive oil before cooking, which is particularly when grilling to prevent the fish from sticking to the grill. You can use ordinary olive oil, but the citrus oil brings extra flavour to the party.

Oh, and what did we drink while preparing this culinary wonder? Margaritas of course!

Posted by Mark at March 20, 2004 12:50 PM
Comments

On Thursday night, we had one of our signature dishes, salmon with fruit salsa:

And French baguette. “Miam,” as the French would say.

Posted by: Rethabile Masilo at March 21, 2004 04:14 PM