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Bamboo Salmon with Mango-Avocado Salsa

Makes: 6 servings
Soak 30 mins Prep 25 mins Cook 7 mins
Bamboo Salmon with Mango-Avocado Salsa
Ingredients
  • 1/2  cup  freshly squeezed lime juice
  • 1 1/2  pounds  fresh wild salmon, cut into 1-inch chunks
  • 1  tablespoon  olive oil
  •  Salt and freshly ground black pepper
  •  Lime wedges
  •  Fresh cilantro sprigs
  • 2  large ripe mangos
  • 2  ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice
  • 1/2 - 1  jalapeno, seeded and minced
  • 1/2  small red onion, diced
  • 1  teaspoon  finely grated lime zest
  • 2  tablespoons  freshly squeezed lime juice
  • 1/4  cup  freshly squeezed orange juice
  • 3  tablespoons  blanco tequila
  • 1/4  cup  chopped fresh cilantro
  • 1  tablespoon  olive oil
  •  Salt and freshly ground pepper
Directions

1. Place the lime juice in container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.

2. To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then cross into 1/2-inch squares, cutting to, but not through, the skin. Slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeno to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper

3. Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.

4. To serve, place 2 skewers on each serving plate and scoop a large spoonful of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.

Nutrition Facts (Bamboo Salmon with Mango-Avocado Salsa )
  • Servings Per Recipe 6,
  • cal. (kcal) 395,
  • Fat, total (g) 21,
  • chol. (mg) 62,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 16,
  • pro. (g) 25,
  • vit. A (IU) 1166,
  • vit. C (mg) 53,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 254,
  • Potassium (mg) 1098,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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