with Cilantro
Coconut Chutney
from
Karen Bartleson
INGREDIENTS 1/4 cup beer Combine first 7 ingredients in an 11x7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally. Remove salmon from dish and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily with a fork. Serve with Cilantro Coconut Chutney. Cilantro Coconut Chutney 1 cup fresh cilantro leaves Place all ingredients in a food processor or blender. Process until smooth. ************************** [Editor's Note: You can find more information about Cooking Light Magazine at www.cookinglight.com.]
Here's one of my favorite recipes. It's fairly easy to do, wonderfully
delicious, and perfect for impressing guests. It's from Cooking Light, so
I don't know about the rules of sending it to all my friends. But what
good is a recipe if you can't share it?
3/2 cup low-sodium soy sauce
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
4 (6 ounce) salmon filets
Vegetable cooking spray
Cilantro Coconut Chutney (below)
Yield: 4 servings (serving size: 1 filet and 2-1/2 tablespoons chutney.)
1/3 cup shredded sweetened coconut
1/4 cup water
2 tablespoons lime juice
1 tablespoon minced, seeded jalapeno pepper
1 teaspoon minced peeled ginger root
2 teaspoons curry powder
1/8 teaspoon salt
1 garlic clove, minced
Yield: 2/3 cup (serving size 2-1/2 tablespoons).