Mango Cilantro Slaw
Serving: 4 Preparation: 15 minutes Ready in: 1 hour 15 minutes
3 tablespoons white wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons mayonnaise
½ teaspoon celery seed (optional)
½ teaspoon poppy seeds (optional)
½ teaspoon salt
¼ teaspoon ground black pepper
1 (10 ounce) package finely shredded cabbage
1 firm, ripe mango – peeled, seeded and cut into ½ inch pieces
1/3 cup chopped cilantro
3 green onions, chopped
Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro and green onions, toss until well combined. Cover the bowl with plastic wrap and refrigerate until flavours blend, about 1 hour.
Source: Randy at allrecipes.com/recipe/238205
Cilantro and Walnut Crusted Salmon
Serving: 6 Preparation: 15 minutes Cook: 20 minutes
1 tablespoon olive oil
1 ½ pounds salmon fillets
¼ cup walnuts
4 cloves garlic, peeled
1 cup chopped fresh cilantro, packed
2 tablespoons butter
¼ teaspoon salt, or to taste
Ground black pepper to taste
- Preheat oven to 375F/190C. Cover the bottom of the baking dish with the olive oil and arrange salmon in the dish.
- Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt and pepper to walnut mixture, process until paste forms. Spread walnut paste onto the salmon.
- Bake in the preheat oven until the salmon flakes easily with a fork, 20 to 25 minutes.
Source: 00leah00 at allrecipes.com/recipe/241275