Thursday, August 25, 2011
Coconut Mango Salmon
This ROCKED. It was really refreshing.
I've mentioned before how much I love making fish in my crockpot. It's super fancy AND super lazy all at the same time, which is great for me because I like pretending to be a super mom and making recipes that sound complicated but not actually spending more than ten minutes making dinner.
This was great. The baby had almost an entire filet by herself (over the course of two meals) and Will and I loved it.
- 6 qt. crockpot
- Parchment packet
- 2 salmon filets, thawed
- 3/4 cup mango chunks (mine was frozen, either fresh or frozen would work)
- 1/4 cup cilantro (mine was leftover from gazpacho I made recently)
- 1/2 cup coconut milk
- 1/4 t ground ginger
- juice of 1 lime
Rinse of the salmon filets and set them aside.
Combine all of the other ingredients in a food processor or small bullet blender and blend until you have a paste. Taste it. I wanted to eat it all, because it was so wonderful.
Take 1/3 of the marinade and put it in a container in the fridge.
Put the other 2/3 of the marinade on the salmon, and slide it in the parchment packet.
(Note: if you need a step by step tutorial on how to best do this, please read this post and check out my handy-dandy pictures.)
Drop the parchment packet in the crockpot, and cook on low for 2 hours and 15 minutes. Serve with the rest of the marinade as a sauce.