Tamarind Salmon w/grilled pineapple served with salad of haricot verts

To serve 2

Tamarind Salmon w/grilled pineapple

2 Salmon fillets – 6-8 oz each
1 can of sliced pineapples (2 slices needed)

1/2 cup of tamarind juice
(1/2 cup of dried tamarind (find in the Indian store or the asian store) soaked in 1/2 cup of hot water for 30 min. Pulp and remove seeds + dried shell)
1/2 cup of OJ
sea salt, red pepper flakes + black pepper to taste
1-2 Tbsp of fresh dill (chopped)

Marinate the fish for 30 min.

Grill the fish on an open flame on top of greased aluminum foil .
4 min on each side. Grill pineapples on an open flame (withot the alum foil). 3 min on each side till they have dark grill marks.

Place each pineapple slice on top of the salmon and cover in foil to keep warm.

Haricot verts salad

1/2 pound of haricot verts or tender green beans.
1 juice of a lemon
1 clove of garlic
2 Tbsp of slivered almonds.
sea salt, red pepper flakes + black pepper to taste

Saute the beans in 1 Tbsp of hot OO . Drop in the clove of garlic and continue for another couple of miutes. Season the beans with the seasoning.
Sprinkle the lemon juice and remove from the stove top. Garnish with the almonds and serve with the salmon.

Enjoy with a glass of Pinot grigio for a sunday brunch or a ladies afternoon.

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