Prepare Salmon fillets

- Heat grill to 400F

- Drizzle a little olive oil on salmon fillet

- Sprinkle both sides of salmon fillets with Adobo Lime

- Place salmon fillets on bed of sliced limes on cedar plank 

- Grill until 145F

Prepare Mango-Avocado Salsa

- 1 mango diced 

- 1 avocado diced

- 2 jalapeƱos finely chopped

- 2 tbsp chopped cilantro

- 2 tbsp lime juice

- Zest of lime

- 1 tbsp honey

- 1 tsp red pepper flakes

Combine all ingredients and set aside at room temperature (up to 1 hour) for flavors to marry.

Prepare Lemon Risotto

- 1 tbsp olive oil

- 2 cloves minced garlic

- 1 finely chopped shallot

- 1 finely chopped celery stalk

- 1 cup Arborio rice

- 4 cups chicken stock

- 1/4 cup white wine

- 2 tbsp butter

- 1 cup shaved Parmesan 

- Zest of 1 lemon

- Juice of 1 lemon

- 2 tbsp parsley

Heat up chicken stock in saucepan to low heat.

Heat oil in large sauce pot, combine garlic, shallot and celery in pot and cook at medium heat for 2-3 minutes.  Add Arborio rice and toast for 2 minutes.  Add white wine and cook for 1-2 minutes.  Slowly start adding chicken stock, 1 ladle at a time for next 20-30 minutes, stirring after each addition and adding more stock when liquid starts cooking out. When all chicken stock has been used, you should have a nice consistency. Add butter, Parmesan, lemon zest and lemon juice.  Slowly stir to combine.  Finish with fresh chopped parsley.

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