Description

This salad is not only delicious but it's beautiful too. The marinade is versatile and can be used on any seafood or chicken.

Ingredients

• 1  Pound(s) Mixed Shellfish (Scallops, Shrimp, Lobster) or Salmon
1
• 3/8  Cup(s) Coconut, grated (soaked in 2 tbsp of water)
2
• 1  Each Lemon, juiced
3
• 4  Each Garlic Cloves
4
• 1  Each Fresh Green Chili
5
• 3/4  Cup(s) Coriander
6
• 3/8  Cup(s) Fresh Mint Leaves
7
• 1  Table Spoon(s) Cumin
8
• 1  Tea Spoon(s) Salt
9

Directions

1. Preheat oven to 356 degrees Farenheit, 180 degrees celcius
2. Using a blender, blend ingredients for marinade together
3. Marinate the shellfish (or salmon) for 30 minutes to 2 hours
4. Fry the shellfish in a frying pan or bake in the oven for 6-8 minutes
5. If you're using salmon, wrap it in foil and grill it for 8-10 minutes
6. Serve with the Mango Pomegranate Aalsa and Sweet Potato Crackers