tropical salmon... YUM! =]

salmon again?! YUP! this is prob my fave way to make salmon.  the crunch of the crust, mixed with the sweet sauce- it's heaven!  and that's just the salmon... then there's the salad- the sweetness of the peaches and the acidity of the oranges along with the crunch from the green beans, the brininess of the olives... not only does it look like a party on the plate, but it tastes like a party in your mouth! [yes, that's what she said...]  for the record, the salmon dish below is a variation on a recipe by sunny anderson of food network's "cooking for real."  and the salad is a variation on a recipe i found in my "real simple" magazine... remember, i said i can't follow recipes- i start to change everything around... but i wouldn't trade it for the world- this version rocks!


for the salad:
1 cup green beans, cut into 1" pieces
handful grape tomatoes, cut in 1/2
2/3 peach, diced into 1" pieces
1 orange, cut into segments, then cut in 1/2+ juice- see pics below
2 tbsp sliced olives w/ pimento
splash of lemon juice
1 tbsp olive oil
s+p to taste

                cut the skin & rind of orange, then cut the segments our from b/w the membranes

first thing's first- put a small pot of water to boil. when the water comes to a boil, add the green beans. cook for 2 minutes. remove quickly and place in a medium bowl full of ice water for 2 minutes. [this is called shocking the veggies- it stops the cooking process.] drain water and ice. add the rest of the salad ingredients to the bowl and toss. you're done! now just put the bowl in the fridge so the salad gets nice and cold!

for the salmon:
2 salmon fillets, skinless
1/4 cup corn meal
1/4 cup AP flour
1 tbsp brown sugar
1/2 cup mango sorbet
1/3 peach, diced
1 tbsp olive oil
s+p to taste

in a shallow dish, mix the brown sugar, corn meal, and flower. set aside.

in a small sauce pan, melt the sorbet over med low heat and add the left over peach pieces. after a few minutes, mash the peaches with a potato masher. turn the heat to low and continue simmering until the sauce thickens. turn the heat off.


s+p the salmon liberally. drip a little of the sauce over the salmon and rub in with your hands [make sure not to let the spoon touch the fish, or you'll contaminate the rest of the sauce!] lightly press the salmon into the corn meal mixture. preheat a large saute pan with the olive oil over medium high heat. put the 2 fillets into the pan [you might want to use a splatter screen]cook about 3 minutes on each side- only flipping once. done!


now all you have to do is assemble- put half of the salad on the plate and place the salmon on top. drizzle with 1/2 the sauce.

enjoy! ;)