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This recipe was submitted
Venice Childress
Venice Childress
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: Farmed Salmon Marinade
1 lb. Salmon Steak
½ Cup Sundried Tomato in Extra Virgin Olive Oil dressing
½ Cup Olive Oil
¼ Cup Mango/Orange Juice
2 ½ Tbsp. Aptel Korn Schnapps

Mango/Papaya Salsa
1 Large Papaya (medium diced)
2-3 Mangos (medium diced)
2-3 Roma Tomatoes (medium diced)
½ Yellow Onion (medium diced)
2-3 Sprigs of Cilantro (ciseler)
½ Lemon (juiced)
Kosher Salt/Black Pepper to taste
½ tsp. Garlic Salt
Directions: Start with the Marinade for the Salmon. Combine Sundried Tomato in Extra Virgin Olive Oil dressing, olive oil, mango/orange juice, and Aptel Korn Schnapps in a medium bowl. Mix and place Salmon Steak into bowl, cover, and refrigerate for one hour.
Now, begin the Mango/Papaya Salsa. Cut papaya, mango, tomato, and onion into ½ in. X ½ in. X ½ in. cubes. Combine and place in medium bowl. Slice cilantro in 1/16 in. slice by stacking the leaves rolling them up and cutting them into 1/16 inch strips. Combine with the items in bowl. Squeeze ½ lemon over ingredients. Add ½ tsp. garlic salt. Mix salt and pepper to taste.
Preparation Time: 1 hour and 15 mi
Servings: 2


From: Venice Childress
School: Le Cordon Bleu Austin (TX)
16 votes