Salmon;
4 to 8 skinless/boneless filets (one per person)
Olive oil
Salt and pepper
Rub salmon with olive oil, salt and pepper.
Grill on BBQ over medium heat exactly five minutes per side.
Black Bean and Corn Salsa;
1/4 cup olive oil
1 ripe avocado, chopped
1 cup frozen corn kernels
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 cup red onion, diced
1 can black beans, rinsed and drained
1 lime, juiced
1 orange, juiced
Mix ingredients and chill in refrigerator for 30 minutes
Tomatillo Vinaigrette;
one pound tomatillos
1 lime juiced
1/2 bunch cilantro
1 teaspoon kosher salt
2 ripe avocados
1/2 cup olive oil
Blend all ingredients in food processor. Blend until consistency is thick and smooth.
Garnish;
Sour cream
Presentation;
Cover the bottom on a plate with a 1/4 inch layer of Tomatillo Vinaigrette.
Using an icing bag with a small tip make a design out of sour cream on the Tomatillo Vinaigrette. Set one fillet off center and pile a cup of salsa next to fillet.
garnish with sprig of cilantro. You can serve tortillas with this but I prefer to serve two big ice cream scoops of Sweet Corn Tomalito with it.
Notes;
I buy my frozen salmon fillets, avocados and tri colored peppers at Trader Joe's.
I used to make my Sweet Corn Tomalito from scratch but now you can buy El Torito's Corn Cakes At Most Grocery Stores.
4 to 8 skinless/boneless filets (one per person)
Olive oil
Salt and pepper
Rub salmon with olive oil, salt and pepper.
Grill on BBQ over medium heat exactly five minutes per side.
Black Bean and Corn Salsa;
1/4 cup olive oil
1 ripe avocado, chopped
1 cup frozen corn kernels
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 cup red onion, diced
1 can black beans, rinsed and drained
1 lime, juiced
1 orange, juiced
Mix ingredients and chill in refrigerator for 30 minutes
Tomatillo Vinaigrette;
one pound tomatillos
1 lime juiced
1/2 bunch cilantro
1 teaspoon kosher salt
2 ripe avocados
1/2 cup olive oil
Blend all ingredients in food processor. Blend until consistency is thick and smooth.
Garnish;
Sour cream
Presentation;
Cover the bottom on a plate with a 1/4 inch layer of Tomatillo Vinaigrette.
Using an icing bag with a small tip make a design out of sour cream on the Tomatillo Vinaigrette. Set one fillet off center and pile a cup of salsa next to fillet.
garnish with sprig of cilantro. You can serve tortillas with this but I prefer to serve two big ice cream scoops of Sweet Corn Tomalito with it.
Notes;
I buy my frozen salmon fillets, avocados and tri colored peppers at Trader Joe's.
I used to make my Sweet Corn Tomalito from scratch but now you can buy El Torito's Corn Cakes At Most Grocery Stores.
