Caramel Pepper Salmon with Mango salsa on a bed of Romaine Salad with Lemon-lime dijon vinegarette.

Serves:  2

Prep Time:  30 min
Cook Time: 15 Min
Est. WW pts: 

Salmon - Two 4oz fillets
Olive oil - 1 Tbsp
Romaine lettuce

CARAMEL FOR SALMON

Butter -1 Tbsp

Brown Sugar - 1/4 cup

Cracked Pepper 2 tsp

Salt - pinch

White Vinegar - 1/2 cup

Minced Garlic - 1 clove

Minced Onion - 1/4 cup

MANGO SALSA

2 Tbsp. cilantro (Chiffonade)

1/4 cup each
   Med tomato

   Med mango

   Onion, yellow or white (red if you want more color)

   Red bell pepper

LEMON LIME VINEGARETTE

Dried tarragon - pinch

Celery salt - pinch

Lime - 1/2 squeezed

Lemon - 1/2 squeezed

Dijon (or Stone Ground) Mustard - 1 Tbsp

Sugar - 2 tsp

Prep:

1. Preheat oven to 350 degrees.
2. Clean and scale salmon fillets.
3. Dice tomato, onion, bell pepper and mango; combine in a bowl with cilantro. Refrigerate.
4. Squeeze ½ lemon and lime in to a bowl, stir in sugar, tarragon, celery salt and Dijon mustard.  Whisk. Refrigerate

Cooking

1. In a saucepan, combine caramel ingredients and simmer until sauce has reduced by half. Remove from heat and allow sauce to cool until thickened. 
2. Place Salmon on a baking tray. Sprinkle with cracked pepper.Spoon liberally with caramel sauce. 
3. Bake at 350 degrees 10 to 12 minutes until center reaches 165 degrees.

To plate:

1. Chop romaine lettuce to create a small bed of salad. Spoon on 1 to 2 Tbsp. of dressing to taste.
2. Place salmon partially on lettuce and top with salsa.

Salmon are like men: too soft a life is not good for them. 


~ James de Coquet