Fishing, reading about fishing, and cast-netting are among my 5-year-old’s favorite things to do. Neither my husband nor I have any interest in fishing so we are both amazed by his passion.
One of the great things that comes from this passion is that he loves to try all kinds of fish recipes. Last week he begged me to make salmon, and although my 7-year-old daughter wouldn’t even give it a try, my son absolutely loved it. His exact comment, “Mom I love this! Can we try tilapia next?”
- 1/2cup fresh or frozen corn kernels
- 4-6 cherry tomatoesquartered
- 1/2 mangopeeled and chopped
- 2 green onionschopped
- 1tablespoon extra virgin olive oil
- 2teaspoons balsamic vinegar
- sea saltto taste
- 2tablespoons tamari
- 1tablespoon honey
- 26-ounce salmon fillets
- 2cups spinachstems removed
- To make the relish: In a medium saucepan, bring water to a boil. Simmer the corn for 3-4 minutes or until tender. Let cool slightly and remove the kernels. In a small bowl, combine the corn, tomatoes, mango, green onion, olive oil, balsamic and sea salt. Mix and set aside.
- To make the marinade: In a small bowl whisk together tamari (or gluten-free soy sauce) and honey. Set aside.
- To make the fish: Pre-heat the grill on medium heat/flame. (If you don’t have a grill or it’s too cold to barbecue, simply use a grill pan). Lightly brush the marinade on both sides of the fish. Cook the fish for 5 to 7 minutes on each side or until it flakes easily. Remember, the thickness of the fish will determine the cooking time.
- While the fish is cooking, steam 2 cups spinach.
- Divide the spinach onto two plates. Place the salmon on the spinach and top with the relish.