Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Bamboo Salmon1/2 cup freshly squeezed lime juice (3 limes)1 1/2 pounds fresh wild salmon,cut into 1-inch chunks1 tablespoon olive oilSalt and freshly groundblack pepperLime wedges, for garnishFresh cilantro sprigs, forgarnish
Mango-Avocado Salsa2 large, ripe mangoes2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice1/2 to 1 jalapeño, seeded and minced1/2 small red onion, diced1 teaspoon finely grated lime zest2 tablespoons freshly squeezed lime juice1/4 cup freshly squeezed orange juice3 tablespoons blanco tequila1/4 cup chopped fresh cilantro1 tablespoon olive oilSalt and freshly ground pepper
Place the lime juice in a container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.
To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting to, but not through, the skin.
Now slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeño to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper.
Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.
Place 2 skewers on each serving plate and scoop a large spoonfulof the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.
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