Wednesday, June 5, 2013

Cayman Islands

One of the things that make the 3 island Caribbean territory known as the Cayman islands unique is that it has more registered businesses than it does people. It is a major international financial center. What it shares with the rest of the Caribbean is great food, highlighting fish, seafood, and fruity accompaniments. I chose to prepare salmon with mango salsa, and an avocado salad to represent this vacation spot. Grab your snorkeling gear!

The salmon is made using a jerk recipe. Jerk is a seasoning usually associated with Jamaica. I made it using a mixture of salt, ground allspice, ground cumin, dried thyme, cayenne pepper, and cinnamon. I can give you precise measurements; but, the truth is, I eyeball it. I will list measurements below, as a guide. I use more than listed, because we like things spicy. Fell free to experiment.

Peel and dice 2 mangoes. Core and dice half a pineapple. Chop about a fourth of a cup of cilantro. Now, mix this all up in a bowl, and throw in a pinch of salt. If you wish, you can also add a cup of rinsed canned black beans, and 3/4 a cup of finely chopped red onion. I leave out both.

Now mix up a pinch of kosher salt, the allspice, cumin, thyme, cayenne and cinnamon, and rub all that good stuff all over the salmon. Broil it anywhere from 5 to 10 minutes, depending on how much you want to burn it.

Plate the salmon, and cover with the salsa. 

JERK SALMON AND MANGO PINEAPPLE SALSA:

2 mangoes, peeled and diced
1/2 pineapple, cored and diced
1/4 cup fresh cilantro, chopped
3/4 tsp salt, divided
1 tsp ground allspice
1 tsp ground cumin
1/4 tsp dried thyme
1/4 tsp cayenne pepper
1/8 tsp cinnamon
4 salmon fillets (5 ounces each), skin on

Serves 4

On the side, I had an avocado and hearts of palm salad.

For the dressing, mix together a tsp of minced garlic, a quarter cup of chopped cilantro, 3 Tbs of freshly squeezed lemon juice, a pinch of salt and a half cup of olive oil. If you like, you can add half a tsp of sugar. I did not.

For the salad, pull apart 2 heads of Boston lettuce. Place the leaves real nice like on a salad plate. Divide a 14 ounce can of hearts of palm, and 4 ripe but firm avocados, and place them nicely on the lettuce. Drizzle with the dressing. Mmmm mmmm.

Add you own Island fun!

AVOCADO AND HEARTS OF PALM SALAD:

14 oz can of hearts of palm
4 firm ripe avocados
2 heads of Boston lettuce

DRESSING:

1 tsp minced garlic
1/4 cup chopped cilantro
3 Tbs fresh lemon juice
1/4 tsp salt
1/2 cup olive oil