Wednesday, February 6, 2013

Salmon With Caramelized Banana and Mandarin Orange

Years ago in New York City I had grilled salmon with bananas and I loved it.

And I loved this:

I roasted the salmon in a 410 oven for about 20 minutes. I should have grilled it, but it is winter, and it was cold and dark when I made dinner.


About 1 1/2 pounds Shetland Salmon (Or Sockeye or King); use leftovers for Salmon Cakes

1 banana peeled and sliced
1 cup Mandarin oranges, drained
3 tablespoons butter
3 tablespoons brown sugar
1/3 teaspoon Cayenne pepper


Rinse off salmon filets under tap water set on plate and lightly salt and pepper. Squeeze 1/2 lemon juice over the salmon and bake or grill as stated above.

In a skillet, melt butter under medium high heat, when butter has melted add in brown sugar and Cayenne pepper. You need to watch this and stir it about every 15 seconds until it starts to bubble or caramelize. Add in banana slices and mandarin oranges. Cook until they have a nice glaze on them and pour over the salmon.