(Submitted by Sandra Wilson (Student Affairs Office))
When preparing this menu, we suggest grilling the mango first, then the sofrito bread, and finally the salmon.
Can be prepared in 45 minutes or less but requires additional unattended time.
Accompaniment: Grilled Mango and Grilled Sofrito Bread
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/4 cup lime marmalade
1/2 teaspoon sugar
1/2 cup chopped onion
2 tablespoons chopped peeled fresh gingerroot
six 6-ounce center-cut pieces salmon fillets with skin
1/2 cup fresh coriander sprigs, washed well, spun dry and chopped
In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. Reserve juice mixture in bowl.
Add onion and gingerroot to juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.
Prepare grill.
Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin. Pour reserved juice mixture over salmon and serve with grilled mango. Serves 6.