Company's Coming Salmon
Ingredients
1 ½ lbs.
salmon fillet(s)
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
Kowalski's Original Hummus (from the Deli Grab & Go Case)
- Roasted Brussels Sprouts (recipe below)
2
ripe mangoes, peeled and diced
1-2
red Fresno or jalapeño peppers, stemmed and thinly sliced (seeded, if desired)
- garnishes, to taste: balsamic glaze (such as Cucina Viva brand) and chopped Kowalski's Lightly Salted Cashews
Directions
- Preheat a grill to medium-high heat; clean grill grates.
- Cut salmon into 4 portions. Brush lightly with oil; season with salt and pepper.
- Grill fish skin-side down until flaky and opaque throughout (10-15 min., depending on thickness of fish).
- While fish grills, smear an equal amount of hummus on each of 4 serving plates.
- When salmon is done, transfer a piece to each plate on top of hummus, leaving skin behind; scatter Brussels, mangoes and peppers evenly over fish.
- Drizzle with balsamic glaze; garnish with nuts.
ROASTED BRUSSELS SPROUTS: Preheat oven to 450°. Trim ½ lb. Brussels sprouts; cut in half lengthwise. Completely but lightly coat veggies with oil; season to taste with kosher salt and freshly ground Kowalski's Black Peppercorns. Roast on a baking sheet lined with parchment paper until browned and tender when pierced with a fork (about 20 min.).
Tasty Tip:
- When in season, we recommend using a sweet mango variety like Honey mangoes (also called Ataúlfo or Champagne mangoes) in this recipe.
