Smoked Salmon, Cool Cilantro Sauce, & Mango-Burrata Salad

20180516-086A8206.JPG
20180516-086A8213.JPG

So I've slacked off a ton on posting recipes. It's not that I haven't been cooking and experimenting. I just haven't documented any of it along the way. Some of it had to do with focusing on finishing school and putting my time in other areas (family, work, and exercise). 

But here's a super easy week night dish that our family LOVES! 

Ingredients

Cilantro Sauce

1 cup cilantro 

1/2 cup chopped chives 

1 tbsp lime juice

1-2 Garlic cloves 

1 tbsp of white or apple vinegar 

1/4 cup olive oil

Salt and pepper to taste 

 

Salmon

1 1/2 lbs salmon filet 

1 tsp smoked paprika 

2 tsp ground cumin 

1 tsp ground coriander 

1 tsp rosemary flakes 

Salt and Pepper

Drizzle with olive oil

 

Arugula Mango Burrata Salad

1-2 Mangoes 

3 tbsp olive oil 

salt and pepper 

buratta 

3-4 cups of baby arugula 

1/4 cup mint 

1/4 cup parsley

balsamic 

oil 

salt and pepper 

Directions

For the sauce, simply take the ingredients and blend them all in a food processor. Add ingredients as necessary for desired texture/flavor. 

For the salmon, get your charcoal grill going, place a pan of water opposite the coals and let your grill get to about 220 F. Season the salmon and then drizzle with oil. Place the salmon on the grill and cook for about 2 hours on indirect heat. For the last 5 minutes add wood chips of desired flavor to the coals and smoke the salmon. 

For the salad, pan sear the mangoes in olive oil for a few minutes. Let them just begin to turn brown. Dice up the strawberries. Tear up all the leafy bits in a bowl. When the mangoes are browned, dice them and add them, the strawberries, and tear up one of the burrata balls, olive oil and a really good balsamic (we love the OMG! Fig and Vanilla), and mix well. 

Plate. Drizzle salmon with the cilantro sauce. Perhaps some rose would pair well.

Super simple. Ridiculously easy and tasty.