GMA Recipe: Marinated Salmon With Mango & Corn Salsa

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Marinated Salmon With Mango & Corn Salsa
Tuesday, June 11, 1996

From Elizabeth Vargas
1996

As the daughter of gourmet cooks, Elizabeth Vargas learned to love cooking! She doesn't, however, get to cook as much as she would like because of those early morning wake-up calls for GMA!

Elizabeth often makes her Salmon & Mango Salsa recipe for a quiet night at home or for a dinner party. She highly recommends it because it is something that can be prepared ahead of time. The flavors are enriched by marinating the salmon and the salsa in advance. You can do all the hard work the night before a big party & enjoy your guests rather than spend your time in the kitchen!

Ingredients

1/2 cup Dry Vermouth

1/2 cup Olive Oil

2 Tbsp Fresh Lemon Juice

3/4 tsp Salt

1/8 tsp Pepper

1/2 tsp Thyme

1/2 tsp Marjoran

1/4 tsp Sage

1 Tbsp Fresh Minced Parsley

4 Salmon Steaks

Marinate steaks for 3 hours.

Broil 7 minutes on each side. Baste frequently.

Mango & Corn Salsa

Ingredients

6 Ears Corn

2 Tbsp Olive Oil

Salt &Amp; Pepper To Taste

1 Jalapeno Chili Pepper

1 Lg Or 2 Sm. Mangos - Peeled, Thinly Sliced

1/2 Red Pepper, Thinly Sliced

1/2 Green Pepper, Thinly Sliced

1/4 Cup Minced Cilantro

2 Plum Tomatoes, Finely Chopped

1 Lg Clove Garlic, Crushed

1 Tbsp Hot Red Pepper Sauce

4 Limes (Juice Of)

Pinch of Sugar

Directions

Husk corn, baste with 2 tbsp olive oil, salt, and pepper. Grill or broil 4 inches from heat till golden (about 10 minutes).

Roast jalapeno pepper till skin is charred. Peel and take out seeds. Chop peppers.

Put kernels in bowl , add roasted pepper and stir in all ingredients. Let sit for a few hours if possible.