4 ea. Ripe Baby Bananas, peeled and halved longways
3/4 cup Orange Marmalade
3/4 Chipotle Pepper in Adobo, seeded and chopped
1 tsp Chipotle Pepper Adobo Sauce
Juice of 1/4 fresh lime
Canola Cooking Spray
Dry Mojo Seasoning
Five Spice Powder
Fresh Lime Wedges
I developed this recipe for a tropical graduation party two summers ago, abd it was a real hit. Grilled salmon paired with baby banana’s sweet spicy orange glaze rides well with a well chilled Pino Gritio.
Use plump Salmon fillet steaks and not tail or body steaks, checking for removing pin bones. Apply cooking spray to steak flesh and season with liberal amount of dry mojo.
Season baby bananas with five spice powder.
Mix marmalade, chipotle pepper, adobo and lime juice until uniform.
Prepare gas grill for med. high heat or charcoal grill for direct heat. In either case clean and oil grates well.
If using charcoal, soak a cup your favorite wood chips and scatter on coals before grilling salmon.
Grill banana slices both sides on hot grill 2-3 minutes per side and remove to warm plate.
Grill salmon, flesh side down, and cover, creating grill marks 4-5 minutes and turn skin side down.
Continue cooking until internal temp reaches 120F. Place bananas, interlocking opposite curves along salmon steak and spoon glaze over bananas and salmon until the glaze just begins to run off the salmon. Cover grill and continue cooking until fish is firm and internal temp reaches 145F.
Scatter some glaze about serving plate, place steaks in spoke fashion and lime wedges in between.
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table.