Blond in the Hood

Salmon Filet in a Mustard and Ginger Sauce served on Orange and Avocado with Mango Salad

Serves 6

Stage 1
Ginger Marinade

Ingredients
1 Big piece of Ginger
3 cloves of Garlic
1 pinch of red chili pepper
4 Shallots
3 Teaspoons of Dijon Mustard
Juice of 2 Limes
Ľ cup of White Wine
4 to 6 tablespoons of Light Olive oil
Salt and Pepper to taste

Peel the Ginger the Garlic and the Shallots and then chop small. Mix the ginger, garlic, shallots and chili powder with three teaspoons mustard, juice of limes and white wine. Mix in the olive oil and salt ands pepper to personal taste. Stir very well and set aside.

Stage 2
Salmon Preparation

Ingredients
6 Salmon Fillets (4oz each)
2 small Bay leaves
4 Cloves
6 Peppercorns

Rinse the Salmon and wipe dry with kitchen paper. Have an oven dish ready cover the bottom of the dish with the ginger marinade (Stage1) gently place the salmon fillet on top of the marinade then cover the top of the salmon fillets with the remaining marinade making sure that they are well covered. Let the preparation sit for 20 minutes.

Pre-heat the oven to 375 degrees.

Stage 3
Orange and Avocado with Mango Salad

Ingredients
˝ cup of Almond flakes (slivers)
2 Shallots
1 large Mango
1 Avocado
1 package organic Salad mix
1 bunch fresh Mint
Zest and Juice of 1 Orange
1 peeled Orange cut in pieces
2 teaspoons Dijon Mustard
2 tablespoons Olive Oil
Salt and Pepper to taste

Orange Dressing
In a mixing bowl add the shallots mustard, salt and pepper to the zest and juice of the orange and stir well. Mix in the olive oil.

Salad
Fry the almond flakes in a non-stick pan without oil. Peel the shallots then chop small. Peel the mango and the avocado and after removing the pits cut into mouth sized cubes. Wash the salad. Wash the mint and chop small.

Put the mango avocado and orange pieces in a salad bowl then add the salad, stir carefully. When mixed pour the orange dressing over the salad and stir.

Sprinkle the chopped mint leaves and the almond flakes over the salad.

Stage 4
Completion

Put the salmon in the preheated oven at 375 degrees for about 20 minutes, which should leave it moist and tender.

Serve the salad on individual plates with a fillet of the warm salmon on top of each.

Voila, a delicious Salmon Salad a la Michelle.