Weekly Ad Recipe – Salmon With Peach Mango Salsa

Weekly Ad Recipe - Salmon With Peach Mango Salsa www.cobornsblog.com

I get so excited when someone shares a recipe with me and the recipe turns out to be one of the best I’ve ever had. A customer shared this recipe with me when I was in the store last week and I can’t thank her enough. This salmon recipe will send you to the moon and back. The combination of brown sugar over the salmon topped off with a fantastic fresh and sweet salsa was so yummy that I can’t wait to have it again. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Salmon With Peach Mango Salsa
Serves: 6
 
Ingredients
Salsa
  • ¼ Cup Lime Juice
  • 1 T. Honey
  • ¼ tsp. Salt
  • 1 Cup Fresh Mango, chopped
  • 2 Cups Peaches, peeled and chopped
  • ¼ Cup Fresh Cilantro, chopped
  • 1 T. Bell Pepper, finely chopped
Salmon
  • 1 Untreated Cedar Plank 16x6x2 Inches
  • 2 Lbs. Salmon
  • ¼ Cup Packed Brown Sugar
Instructions
  1. In medium bowl, mix lime juice, honey, salt, mango, peaches, cilantro and pepper together.
  2. Cover and refrigerate for at least 1 hour.
  3. Meanwhile, soak cedar plank in water at least 1 hour.
  4. Heat coals or gas grill for direct heat.
  5. Place salmon, skin side down, on cedar plank.
  6. Make diagonal cuts in salmon every 2 inches, without cutting through the skin.
  7. Rub brown sugar over salmon.
  8. Place cedar plank with salmon on grill.
  9. When cedar plank begins to smoke, cover grill.
  10. Cover and grill salmon over medium heat 30 to 35 minutes until internal temperature of fish reaches at least 145 degrees.
  11. Remove salmon from plank, using large spatula.
  12. Serve with salsa.

 

Weekly Ad Recipe – Fish Chowder

Weekly Ad Recipe - Fish Chowder www.cobornsblog.com

This soup was great and the fresh cod was wonderful. This is a great meal to serve during lent for your family on those cold winter nights. Just make sure to place the entire fillet of fish in the soup instead of cutting it up ahead of time. That way as it cooks it will break apart on its own and you have nice size chunks of fish for your soup. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Fish Chowder
Serves: 5
 
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris