{"id":17850,"date":"2015-06-01T17:53:55","date_gmt":"2015-06-02T00:53:55","guid":{"rendered":"https:\/\/shescookin.com\/?p=17850"},"modified":"2019-06-23T13:36:45","modified_gmt":"2019-06-23T20:36:45","slug":"king-salmon-with-limoncello-fruit-salsa","status":"publish","type":"post","link":"https:\/\/shescookin.com\/king-salmon-with-limoncello-fruit-salsa\/","title":{"rendered":"King Salmon with Limoncello Fruit Salsa"},"content":{"rendered":"

\"King
Another Fast, Fresh & Easy dish to indulge your senses and nurture well-being. Fresh King Salmon is best prepared simply to highlight its flavorful pink flesh brimming with healthy omegas and complemented by a vibrantly colored fruit salsa of juicy strawberries, sweet yellow mango, and creamy avocado – a trio of California-grown produce that beautifully expresses the joy of summer.<\/p>\n

Unbelievably, today is June 1st, graduation\u00a0excitement\u00a0is in the air, and kids are antsy\u00a0for vacation fun. Even with “May gray” shrouding the coast, the beaches have been teeming and the\u00a0sun usually shows its bright face by noon.<\/p>\n

This deliciously sweet salsa screams summer and is wonderful as an accompaniment for chicken, pork or fish. It’s also amazing as a topping for yogurt or ice cream. The secret ingredient is a tablespoon of Limoncello di Capri that barely coats the fruit with a sweet, citrus kiss. For young children, you may want to substitute lemon curd or fresh lemon juice mixed with a little honey or agave.<\/p>\n

\"Limoncello<\/p>\n

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\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
King Salmon with Limoncello Fruit Salsa<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\tKing Salmon is best prepared simply and complemented with a vibrantly colored fresh fruit salsa of California-grown strawberries, mango, and avocado. Hellooo Summer!<\/em>\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain | Appetizer\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tAmerican\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 2<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh<\/span>\n\t\t\t\t\t\t\t\t\t\tskin-on King Salmon*, cut into two portions<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tMeyer lemon olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsmoked sweet paprika<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t
    For the Salsa:<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t12<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tripe strawberries<\/span>\n\t\t\t\t\t\t\t\t\t\tpreferably organic, diced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tyellow mango<\/span>\n\t\t\t\t\t\t\t\t\t\tdiced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tavocado<\/span>\n\t\t\t\t\t\t\t\t\t\tdiced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tfresh mint leaves<\/span>\n\t\t\t\t\t\t\t\t\t\tcut into thin ribbons<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tLimoncello di Capri<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsprinkle of cayenne pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
      \n\t\t
      Instructions<\/div>\n\t\t\t\t
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        \n\t\t\t\t\t\t\t\t
      1. \n\t\t\t\t\t\t\t\t\t\t
        Dice the fruit and avocado. Place in a non-reactive bowl. Add the mint and Limoncello and gently mix together. Sprinkle with cayenne pepper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      2. \n\t\t\t\t\t\t\t\t\t\t
        For the Salmon:<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      3. \n\t\t\t\t\t\t\t\t\t\t
        Heat the oven to Hi-Broil. Rinse the salmon, pat dry with paper towels, cut into two portions. Brush the salmon with lemon olive oil, sprinkle with sweet smoked paprika. Place on a rimmed baking sheet, skin side down. Place the baking sheet on the rack, 4-5 inches from the broiler and cook for about 6 minutes, depending on thickness. Remove from oven. Press gently on the fish with a fork, if the flesh parts (flakes) it is done. Do not overcook. Salmon is best when prepared to medium doneness - not completely cooked through.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
        \n\t\t
        Recipe Notes<\/div>\n\t\t

        *Buy from a reputable fish market that carries sustainably raised, fresh and farmed fish. There is nothing wrong with farmed fish as long as they are farmed responsibly. <\/p>\n

        Add more avocado to the salsa, if desired.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

         <\/p>\n

        \"Salmon<\/p>\n

         <\/p>\n