lime cilantro mayo

[Guest guest]

try mixing a cilantro pesto with mayo and thinning it with lime juice. that's

good.

and there are some cilantro pestos -- commercial -- that are lowest fat. I like

to thin the mayo with yogurt

 

here's one with chipotle

 

 

* Exported from MasterCook *

 

Salmon Cooked in a Sandpit

 

Recipe By :CALIFORNIA COOKING by LA County Museum of Art

Serving Size : 12 Preparation Time :0:00

Categories : Fish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 6-pound salmon (whole) -- (6 to 8)

ready to cook -- see directions

salt

1 medium onion -- thinly sliced

may double onion

2 lemons -- thinly sliced

 

Sandpit: Dig a shallow bowl shaped pit in the sand about 1

1/2 feet deep at lowest center and 5 or 6 feet in diameter.

Mound the sand to rim the pit and flatten to form a shelf (6

or 8 inches). This should protect people from embers that

might blow off the hot coals, and keep the fire at more than

arms length from children. It's also big enough that people

shouldn't forget that it is there.

 

Approximately 1 1/2 hours before cooking, prepare a mound of

charcoal in the sandpit and start the fire. After 45 minutes

to 1 hour, spread the coals to the length of the salmon.

Continue to let heat for about 1/2 hour more.

 

Salmon prep: Cleaned and split lengthwise, head and tail left

on.

 

Meanwhile, wash the salmon inside and out with cold running

water and pat dry with paper towels. Sprinkle the cavity

lightly with salt and fill with alternating slices of onion

and lemon. Wrap the fish tightly in a double layer of well-

oiled heavy-duty foil, folding the edges over 3 or 4 times to

close securely. Make sure the coals are ash gray before

beginning the next step.

 

With a shovel, remove and reserve all but a thin layer of

coals from the pit. Place the fish on the thin layer of

coals, cover it with the reserved coals, and insulate with

hot sand. Leave the salmon in the pit for 45 to 50 minutes.

Carefully remove the sand and coals and gently lift the

salmon out of the pit, being careful not to tear the foil.

Transfer the salmon to a serving platter, garnish with the

cooked lemon and onion slices, and serve immediately.

 

VARIATION: Place the sealed foil package on a well heated

barbecue grill with the lid closed. Cook over medium hot

coals for 45 to 55 minutes. Turn over midway through the

cooking time, which will vary with the temperature of the

fire. To test for doneness, insert a metal skewer through the

foil, halfway into the thickest part of the salmon. Remove

after 5 to 6 seconds; if the tip of the skewer is hot to the

touch, the fish is done.

 

 

© CALIFORNIA COOKING : PARTIES, PICNICS AND CELEBRATIONS by

Los Angeles County Museum of Art, Art Museum Council, Lois

Dwan Michael Skott (Photographer) Format: Hardcover, 1st

ed., 224pp.; ISBN: 0517560836; Publisher: Crown Books for

Young Readers; Pub. May 1986

 

Description:

" page 18 "

Source:

" Laguna Beach: Cookout in the Sand "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 5 Calories; trace Fat

(4.5% calories from fat); trace Protein; 2g Carbohydrate;

trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges:

0 Vegetable; 0 Fruit.

 

NOTES : Salmon or any other large fresh fish prepared in this

fashion is worth the effort.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

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