Grilled Salmon with a Pineapple, Mango and Strawberry Salsa

Recipe courtesy of Emeril Lagasse

Yield: 4 servings
 

Ingredients

• 4 teaspoons olive oil, divided
• 4 (6-ounce) salmon fillets, skin-on
• 2 teaspoons Essence, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 recipe Fruit Salsa, recipe follows

Directions

1. Preheat a grill to medium.
2. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
3. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield: 2/3 cup

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

For the Fruit Salsa:
Yield: about 2 cups

• 3/4 cup small diced pineapple
• 3/4 cup small diced mango
• 1/2 cup small diced strawberries
• 1/4 cup small diced red onion
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html?oc=linkback

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Bon Appétit | November 1994

Yield: Serves 8

ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows
• 1/2 cup sliced almonds

preparation

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.

Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

From: http://www.epicurious.com/recipes/food/printerfriendly/Brown-Sugar-Glazed-Sweet-Potatoes-with-Marshmallows-813?