Recipe

Caribbean Salmon Filets Recipe

	Chefmeow / All my dishes 2 years, 1 month ago This recipe comes from my catering friend Jimmy. He serves this often at special catering events and always gets glowing reviews. I like it because of all the fruit involved. This is truly a fantastic recipe and one that will knock your guests socks off. Enjoy... More Prep:10m Cook:20m Servings:4	Chefmeow
	main seafood fish salmon caribbean pepper tomatoes ginger papaya plantain banana pineapple mango honey balsamic vinegar easy curry

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Fans

bobbyflayw

dynie

Ingredients

4 salmon fillets boned and skinned

4 sheets parchment paper

1/2 cup sweet red pepper julienned

2 medium fresh tomatoes julienned

1/2 cup fresh ginger julienned

1/2 cup papaya julienned

1/2 cup plantain banana julienned

1/2 cup fresh pineapple julienned

1/2 cup fresh mango julienned

2 tablespoons orange blossom honey

3 tablespoons balsamic vinegar

1/4 teaspoon cinnamon ground

1/4 teaspoon curry

1 lime

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 cups rice cooked

Directions

Preheat oven to 350.

Cut red pepper in half then remove seeds and cut across into fine julienne strips.

Peel tomatoes by dipping in boiling water for about 30 seconds then transfer to cold water.

Peel pulp off the tomatoes leaving seeds and inside for other use.

Peel fresh ginger then slice into fine julienne strips.

Peel papaya then cut in half and remove seeds then cut into julienne strips

Peel plantain banana then cut across in 2" sections then slice sections into julienne strips.

Remove outer skin of pineapple then slice lengthwise and cut into 2" long julienne strips.

Peel mango and cut into slices and julienne strips.

In heavy bottom medium saucepan combine honey and vinegar.

Add red pepper, tomatoes, ginger, papaya, banana, pineapple and mango.

Bring to boil over medium heat then cover and simmer for 20 minutes stirring occasionally.

Add cinnamon, curry and lime then simmer for 5 more minutes.

Heat olive oil in a medium frying pan.

Season salmon fillets with salt and pepper then sauté over high heat for 30 seconds on each side.

Transfer to a warm plate.

Cut each parchment sheet into large heart shapes.

Place salmon in center of each parchment sheet.

Top salmon with 2 heaping tablespoons of the sauce mixture.

Seal paper and bake 8 minutes.

Pack the hot steaming rice in individual round molds.

Arrange each salmon packet on warm plates.

Unmold rice molds on plates.

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Comments

dynie 1 year, 3 months ago said:
This sounds delicious! I bookmarked it.

My daughter wanted to try cooking w/ plantain so I'm checking out the plantain recipes. (Ever since my kids were little, I'd let them pick out a food we knew nothing about, every-now-and-then,-usually in the produce section- to bring home. THEN we'd figure out how to cook it!)

We need to go the Caribbean someday...we tend to like their recipes! So many stem from that produce section!!!

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