• Menu: Monday

    Sunday, November 21, 2010

    Salmon topped with Mango Salsa on a bed of Millet.


    Place the salmon fillets in a baking pan. Add 1 tbsp soya sauce; 2 tbsp white wine; top with celtic sea salt and crushed fresh black pepper. Bake at 350 degrees until white protein is coming out of the meat. About twenty minutes.

    Mango Salsa

    2 cups diced mango
    1/2 cup diced red onion
    1/2 cup diced tomato
    2 tbsp chopped fresh cilantro
    2 cloves garlic
    2 tbsp fresh squeezed lime juice
    1/2 tsp celtic sea salt
    fresh or dried chilies as desired

    garnish with cilantro.

    Gently cook a small diced onion; 2 cloves garlic; 1/2 tsp cumin; sea salt and fresh cracked black pepper with a dash of desired cooking oil, then add 1-2 cups millet cook about 3-5 minutes add double the amount of water. Cook just like rice.

    To serve:

    Place a bed of millet on plate, top with salmon fillet then garnish with mango salsa.
    I recommend serving this meal with a pale ~ tropical fruit (preferably France or Italian) white wine.

    Bon appetite


    My menu has this meal down as Tuesday's meal. I decided I would post it today as we had it for dinner over the weekend. It will be easier for me to post the meal we had the day before. I have just finished making the Rosemary Garlic Chicken. It is now roasting away. Looking forward to sharing it with you tomorrow.