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.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.