Recipe

Company's Coming Salmon

Ingredients
1 ½ lbs. salmon fillet(s)
1 tbsp. Kowalski's Extra Virgin Olive Oil
½ tsp. kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup Kowalski's Original Hummus (from the Deli Grab & Go Case)
- Roasted Brussels Sprouts (recipe below)
2 ripe mangoes, peeled and diced
1-2 red Fresno or jalapeño peppers, stemmed and thinly sliced (seeded, if desired)
- garnishes, to taste: balsamic glaze (such as Cucina Viva brand) and chopped Kowalski's Lightly Salted Cashews
Directions
  1. Preheat a grill to medium-high heat; clean grill grates.
  2. Cut salmon into 4 portions. Brush lightly with oil; season with salt and pepper.
  3. Grill fish skin-side down until flaky and opaque throughout (10-15 min., depending on thickness of fish).
  4. While fish grills, smear an equal amount of hummus on each of 4 serving plates.
  5. When salmon is done, transfer a piece to each plate on top of hummus, leaving skin behind; scatter Brussels, mangoes and peppers evenly over fish.
  6. Drizzle with balsamic glaze; garnish with nuts.

 

ROASTED BRUSSELS SPROUTS: Preheat oven to 450°. Trim ½ lb. Brussels sprouts; cut in half lengthwise. Completely but lightly coat veggies with oil; season to taste with kosher salt and freshly ground Kowalski's Black Peppercorns. Roast on a baking sheet lined with parchment paper until browned and tender when pierced with a fork (about 20 min.).

Tasty Tip:

  • When in season, we recommend using a sweet mango variety like Honey mangoes (also called Ataúlfo or Champagne mangoes) in this recipe.