For today, I have another great guest post! A lovely recipe from Koolkosherkitchen. I would highly recommend to check out her blog, although it may leave you quite hungry and have you looking forward to some amazing dishes!
I promised a guest post for the adorable Curly Girl Abroad. Her blog is dedicated to traveling, but I think that food is a vital part of any travel experience so she kindly agreed to my food post on her travel blog.
Welcome to South Beach, Beautiful People! Listen to our celebrity (and our friend) Alex Fox and his sons David and Sebastian and watch his daughter Carolina dance. That’s family business SoBe style!
Steamy, funky, crazy, but first and foremost, accepting – we accept everyone and everything (if they don’t chew other people’s faces off, that is!) We love wacky characters, and there are always some around.
Are we being visited by Merlin? Is he holding the Cup of Holy Grail? No, he is just walking around in this getup, and he loves the tourists’ attention. Another major tourist attraction is a funky pink police car.
Yes, the Police Department building behind the car is genuine Art Deco, as well as the hotels on Ocean Drive and the Wolfsonian museum. As you walk into the Wolfsonian, you can’t helped but be awed by the incredible gold-leafed Frozen Fountain in the lobby.
And when you get tired of all the walking tours and picture taking, grab a table at one of the outdoor restaurants on Ocean Drive and enjoy our favorite sport – people watching.
We live inside a living breathing, eating, and dancing Art Deco museum. The cuisine here is just as funky, eclectic, and colorfully exotic, as everything else.
Ocean Drive is full of coconut palms, so you can pick up a coconut or two, bring them home, open, clean, drink coconut water without paying crazy prices, and shred the flesh in your handy food processor.
Dry-roast coconut shreds in the oven at 350 F for about 15 – 20 minutes, until they become golden brown and crunchy. Warning: stop tasting them right now or you will not have enough left to coat your salmon!
Meanwhile, cut salmon filet into 1 inch (2.5 cm) pieces and marinate in coconut milk with allspice, salt and pepper. Dredge salmon through crunchy coconut flakes, pressing lightly to make sure it is evenly coated. Fry salmon pieces on lightly misted with oil frying pan for about three minutes on each side.
While the salmon is frying, peel and dice a mango, preferably not very ripe, add chopped cilantro and garlic, lots of freshly ground black pepper and a splash of lemon juice. Jalapeno pepper is a logical component of any salsa including this one, but in my house it could only be served on the side, sorry.
Serve Coconut Salmon on the bed of greens, topped with Mango Salsa, and listen to some hot salsa music!
- 1 lb salmon filet
- ¼ cup coconut milk
- ½ teaspoon allspice
- Salt and pepper to taste
- 1 cup shredded coconut
- 1 mango, not very ripe
- A large handful of fresh cilantro, chopped
- 2 – 3 large garlic cloves, chopped
- Freshly ground pepper to taste
- A splash of lemon juice, to taste
- Optional: thinly sliced jalapeno pepper
- Preheat oven to 350 F.
- Spread shredded coconut on baking sheet n thin layer. Drt-roast for 15 – 20 minutes, until golden brown and crunchy. Remove, let cool.
- Cut salmon into 1 inch (2.5 cm) wide pieces. Marinate in coconut milk with allspice, salt and pepper for 15 – 20 minutes, or until shredded coconut is ready.
- Preheat lightly misted with oil frying pan to medium temperature.
- Dredge salmon pieces through coconut shreds, pressing gently to make sure they are evenly coated. Fry for 2 – 3 minutes on each side. Remove.
- Peel and diced mango. Add cilantro and garlic, season with freshly ground black pepper, add lemon juice to taste. Mix well.
- Serve salmon hot, topped with mango salsa. Optional: add thinly sliced jalapeno pepper on top on salsa.
This looks absolutely delicious, thank you Koolkosherkitchen!!!