 |
|
Annette
talks to Paul Braithwaite live on BBC Radio Cumbria.
|
Annette
Gibbons came onboard Phoenix on Thursday and shared one of
her favourite seafood recipes with us.
Annette
writes for Cumbria Life magazine and teaches cookery classes.
She
is catering for 60 people at a party on Phoenix while she
is in Silloth.
Ingredients
For
four people
½
small pineapple - peeled and cored
½
mango - peeled and stone removed
4
salmon steaks
1
tbsp sunflower oil
½
red onion - peeled and finely diced
1 large tomato - peeled and diced
1
red chilli - deseeded and finely chopped
juice of 1 lemon
2
tbsp fresh mint - chopped
salt and pepper to season
Method:
1: Cut the fruit into small, even cubes then place in a sieve to
drain off the juice.
2:
Season the salmon with salt and pepper.
Turn them in a little oil and cook under a pre-heated grill for
about 3 minutes on each side.
 |
|
Annette
with Paul Braithwaite.
|
3:
While
the fish is cooking, gently mix the fruit together and add the red
onion, tomato, chilli and lemon juice. Stir
in the mint.
4:
Warm the salsa gently.
5:
Put the fish on a heated serving plate and garnish with the salsa.
Annette's
top tip:
When
grilling the salmon, test with a knife. When cooked, the flesh
in the centre should still be slightly pink and translucent.
|
