Tag-Archive for » salsa «
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.
Ingredients
Salmon
Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)
Coriander/Cilantro Mango Salsa
1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey
Method
1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon
1. Pre-Heat oven to 190 degrees Celsius.
2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
All photo taken by me unless otherwise stated.
This is a great chicken enchilada recipe I found this one the other day, I had made BBQ chicken quesadillas the day before and still had some BBQ chicken to use up and of course all the salsa, sour cream etc.. as well. I found this one and thought I would try it and I have to say it was very good. I served over Mexican style rice I did not have any jalapeno pepper so just subbed a regular green chili, I also did not top with diced tomato as I did not have any I just topped with some salsa and sour cream. The original recipe was for a low fat version using lower fat sour cream and cheese I did not make with these as low fat, if you want to see more photos or reviews of this recipe please click here.
Ingredients
1 3/4 Cups sour cream
2 Small green onions, chopped
1/3 Cup minced fresh coriander
1 Tablespoon minced fresh jalapeno pepper
1 Teaspoon ground cumin (or to taste)
1 Tablespoon oil
1 Whole BBQ chicken
1 Tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 Cups shredded cheddar cheese
1 1/2 Cups bottled chunky salsa (medium or hot)
Method
1. Set oven to 350 degrees.
2. Lightly oil a baking dish.
3. Shred chicken from bones
4. In a pan heat the oil, add green onions, garlic, jalapeno peppers, cook until onion softens.
5. Add chicken sour cream, cumin, coriander and about 4 tablespoons salsa or to your liking, stir to combine.
6. Divide the chicken mixture among the 8 tortillas, placing it down the center of the tortillas.
7. Roll them up, and place them seam-side down in the baking dish.
8. Sprinkle with the grated cheese.
9. Bake for 15-20 minutes, or until hot and bubbly.
10. Remove from the oven, top with extra salsa and sour cream.
All photos taken by me unless otherwise stated.
