Mojito Lime grilled Salmon & Strawberry Pineapple Pico`
Mojito Lime grilled Salmon & Strawberry Pineapple Pico`. Instructions Mix the rum, coconut cream, garlic, jalapeno pepper, salt, poblano pepper, red bell pepper, shallots, cilantro, mint and stir thoroughly. Cut the lime or lemon, remove the seeds and squeeze in the juice and add the olive oil. Place in a large zip lock bag, add in the salmon pieces and refrigerate overnight. make your mojito seasoning, adding all ingredients mix well. coat both sides of salmon well. Place salmon atop citrus rounds, skin-side down. Transfer fish and grilled citrus rounds to a platter. To cook Mojito Lime grilled Salmon & Strawberry Pineapple Pico` you need 21 ingredients and 5 steps easily.
The ingredients needed to make Mojito Lime grilled Salmon & Strawberry Pineapple Pico`:
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1 of Salmon
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1 of limes to garnish
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of Mojito
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1 envelope of McCormick mojito lime seasoning
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4 tbsp of olive oil
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1 tsp of vinegar
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1 tbsp of parsley flakes
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1/2 tsp of dried anchor powder
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1 of squeeze of lime juice
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1 tbsp of water
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of pico de gallo
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1/2 cup of diced strawberries
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1/3 cup of diced pineapple
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1 of tomato diced
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1/4 of diced purple onion
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1/2 bunch of chopped cilantro
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1/3 cup of diced cucumber
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1/2 of diced jalapeno
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1 tsp of garlic salt
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1 tsp of tajin fruit seasoning
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1/2 of lime squeezed
Steps to make Mojito Lime grilled Salmon & Strawberry Pineapple Pico`:
- chop all ingredients for pico de gallo taste for seasoning set aside.
- make your mojito seasoning, adding all ingredients mix well. coat both sides of salmon well..I reserve a little for garnish if desired.
- heat stove top grill on med high heat spray generously with cooking spray
- grill salmon about 4-5minutes per side.
- now plate as desired! enjoy..
Key limes are more aromatic and sour than traditional limes. Grilled key limes add a smoky caramel flavor to the cocktail. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Pulse until the shallots are finely chopped. Lemon Herb Grilled Salmon or Halibut Charbroiled and topped with a Savory Herb Blend, Lemon Basil Butter and a squeeze of Lemon.
