Chef on the Go's Tiki Salmon
This Tiki Salmon dish combines mango, mint, and grilled salmon for a delicious summer meal. And the best part? It’s made in a tin can and has such a beautiful presentation, your friends and family will have a hard time believing this wasn’t made by a master chef!
- 1 eggplant
- 1 ripe mango
- ½ cup salad greens
- 1 red onion
- 6 mint leaves fresh or a ¼ tsp dry
- 1 large tomato
- 3 medium Yukon gold potatoes
- 1 clove of garlic (peeled and minced)
- 3 teaspoons fresh ginger (chopped)
- ½ cup plum sauce
- ¼ tsp turmeric
- 4oz Atlantic salmon cut into 2inch squares
- olive oil
- salt and pepper
- 2 tin cans (both ends removed and inside lightly oiled so the food will not stick)
- 2 teaspoon sambal paste a splash of olive oil and pepper
- ¼ cup capers (rinsed)
Mix the plum sauce with the turmeric and ½ the ginger.
Marinate the salmon with sambal, olive oil and pepper for 1 hour min. or overnight if the fridge.
Boil potatoes and mash with a hint of ginger, butter and cream (approx. 1/8 cup of each). Cool and reserve until needed it should be thick not runny.
Dice eggplant and sauté with garlic and olive oil, salt and pepper to taste until tender. Put aside to cool.
Dice the mango and the red onion, mix with chopped mint and half the ginger, and a tablespoon of the plum sauce mixture. Set aside.
Dice the tomato, add the capers and season with salt and pepper to taste.
Grill the salmon carefully and once done, remove from the heat and set aside to cool.
Place tin can on a dinner plate and layer the following ingredients pushing down with a spoon inside the can between each layer to stabilize the mould.
Layer 1 – 2 tablespoons of mashed potato
Layer 2 – 2 tablespoons mango mixture
Layer 3 – 2 tablespoons eggplant
Layer 4 – place two pieces of grilled salmon into the can
Layer 5 – 2 tablespoons of the tomato mixture
Layer 6 – small amount of salad greens
Drizzle in a tablespoon of the plum sauce mixture
Press down to firm up the stack in the can.
Repeat steps 2-6 so the can now is full to the top with two layers of each item
Reserve in the fridge for 1-4 hours.
Place on plate and slowly remove the can.
Drizzle the place with the sauce and serve.
You can substitute the salmon for shrimp (6 x 21-25 size)
Mixtures can be prepped the day before for quick assembly!