Friday, June 24, 2011

A tropical night's dinner

Tonight we had a very tropical meal packed with tons of fresh flavors, fruits and fish.  On the menu:

Mango salsa
Salmon pineapple skewers with pepper glaze and lime creme fraiche
Grilled shrimp with cilantro, lime and peanuts
Grilled zucchini
Cumin baked sweet potatoes

I had found all of these recipes online and in the Small Bites cook book that I have but I basically just used the recipes for inspiration and then made them my own…

All recipes below were made for 4 people.
Mango salso:
1 mango diced
1 tomato seeded and diced
2 spears of pineapple diced (these will be leftover from the pineapple you use for the skewers)
1/2 red onion chopped fine
handful of cilantro chopped 
Juice of 1 lime
salt to taste
Mix everything together and refrigerate for at least 1 hour before serving.

Salmon pineapple skewers with pepper glaze and lime creme fraiche
For the paste:
1 jalepeno pepper
1/2 yellow onion, chunked up
6 cloves garlic, un-peeled
1/4 cup apple cider vinegar
4 tbsp brown sugar
good pinch of salt and pepper
In a nonstick pan cook the whole pepper, onion and garlic (un-peeled) till they are nicely charred, about 7 minutes.  Remove the pepper and place into a ziploc bag for at least 5 minutes.  Let the onion and garlic cool.  Remove the skin, seeds and stem from pepper and skin from the garlic cloves and add to blender or food processor.  Add the onion, vinegar, sugar, salt and pepper and blend.  Reserve for skewers.
For the dip:
To one container of creme fraiche add the zest and juice of 1 lime along with a handful of chopped cilantro.  Place in fridge till ready to serve.
For the skewers:
1 pound salmon 
1 pineapple
8 metal skewers (if you use wood make sure to soak them for at least 30 minutes prior to threading)
Cube up the salmon and pineapple into 1" chunks.  Thread pineapple and salmon onto the skewers and brush with the paste.  Spray your BBQ with oil and head to medium high.  Cook the skewers until the salmon turns pink.  Serve with the lime creme fraiche.
Grilled shrimp with cilantro, lime and peanuts

*didn't change these recipes - took right from Martha Stewart's website.  

Cumin baked sweet potatoes
Preheat oven to 400 degrees. Cut 2-3 sweet potatoes into wedges and place on a baking sheet.  Cover with extra virgin olive oil and sprinkle with cumin seeds.  Bake for 30-40 minutes.