It’s Sweeeeet Thursday, and, in keeping with our Sweet Sweet TnT (Tuesdays and Thursdays) theme, here’s a sizzling recipe that’s nutritious AND delightful…

Grilled Salmon with Smashed Garlic Plantain and Tropical Fruit Salsa
Serve with steamed green beans for a healthy and delightful meal with an island twist.

Marinade
4 salmon steaks, cleaned and dried
¼ cup dry white wine (preferably chardonnay)
½ cup olive oil
¼ cup orange pineapple juice
¼ cup cilantro and flat-leaf parsley, rough chop
¼ cup diced shallots
¼ teaspoons each of coriander, cumin, and Spanish paprika
Salt and cracked black pepper to taste

Whisk together ingredients to combine. Place salmon steaks in marinade and let sit in a non-reactive bowl for an hour, refrigerated. When ready to cook, use an outdoor or indoor grill, oiled and heated at 375 degrees. Cook salmon steaks for 6 to 7 minutes on each side, right before the fish begins to get flaky. (Carryover cooking will cook the salmon the remainder of the way.) If you don’t have a grill, a saute pan will do, drizzled with 2 tablespoons of olive oil.

Smashed Garlic Plantains
4 ripe plantains, peeled, ends cut off
2 cloves garlic, smashed and diced
Cold water
½ cup cream
2 tablespoons butter
Salt and pepper to taste

Boil plantain, garlic, salt and pepper in cold water until plantain is fork tender. Drain water and add cream and butter as necessary to smash. Season to taste.

Tropical Fruit Salsa

1/2 cup slightly ripe mango, small dice
1/2 cup sweet pineapple, small dice
1/2 cup papaya (not overripe), small dice
1/4 cup red pepper, very small dice
1/8 to 1/4 cup jalapeno pepper, adjust to taste
3 T sweet orange juice
1 1/2 t kosher salt
1/2 t cumin

Combine in a non reactive bowl and let sit for at least an hour.

Plate and enjoy!

Tags: nutrition, salmon, salsa, TnT, tropical

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