|
This is a terrific cold topping for grilled Salmon
and Garlic-poached Jumbo Shrimp. I'm going to try it on Grouper, Sea
Trout, Snapper and other fish too!
Fresh Cilantro
Garlic
Chilies
Red Onion
Lime Juice
Sea Salt
Cream Of Coconut
|
Dice up some fresh cilantro and chilies (I like
Serrano Chilies) in a mixing bowl.
Add a half teaspoon of minced garlic, a little sea
salt and the juice of 2 Limes.
Slice some red onion into fine inch-long slivers
and in the mixing bowl, slowly add the cream of coconut (shake the can
before opening) until the tartness of the lime juice and sweetness of
the coconut blends to your taste.
Refrigerate and spoon the Salsa on the freshly
grilled Salmon.
|