Shrimp Salad with Tropical Mango Honey & Grain Mustard Dressing
4 Portions

Ingredients
12oz Cooked Shrimp (26/30 size). Set 4 whole shrimp aside.
6oz Chopped English Cucumber
6oz Chopped Mango
1 each Granny Smith Apple
1 Bottle Salter's Chesapeake Gourmet Mango Honey & Grain Mustard Dressing
1 Bunch Whole Chives

Method of Preparation
1. Take the shrimp and remove the tall shell and discard. Cut the shrimp in half from head to tail. Set 4 shrimp aside to use for garnish.
2. Cut the english cucumber into small cubes.
3. Peel the mango and the granny smith apple and also cut into similar size cubes.
4. Combine the shrimp, the English cucumber, the mango and the apple, then fold in the mango honey and grain mustard dressing.
5. Spoon into a glass, decorate each salad with one whole shrimp and three slithers of apple.
6. Garnish with two chive sticks.

Note: The shrimp may be substituted with fresh lobster and once the salad is completed, a spoonful of the dressing can be drizzled over the top.

 

Tropical Mango & Grain Mustard Marinated Chicken Breast with Penne Pasta, Vidalia Onion and Fresh Asparagus 2 Portions Ingredients 2 each 5oz Chicken Breast marinated in 5 oz Salter's Tropical Mango & Grain Mustard Dressing 4oz Penne Pasta 6oz Fresh Asparagus 1/2 Orange Pepper 2oz Cucumber 2oz Chopped Vidalia Onion 2t Lemon Juice 4oz Salter's Chesapeake Gourmet Tropical Mango & Grain Mustard Dressing salt and pepper

    
Method of Preparation
1. Slice the skinless chicken breast in 1 cm slices then marinade in mango dressing for up to 12 hours. In a non stick pan pour in a little olive oil and cook the marinated chicken on both sides finish in a 350F oven for 5 to 10 minutes until cooked.
2. Cook the past in boiling salted water for 9 minutes, drain and refresh under cold running water.
3. Cook the asparagus in boiling water for 3 to 4 minutes then refresh under cold running water.
4. Chop the onions and slice the peppers and cucumbers into strips.
5. Mix together the pasta, asparagus, onions, peppers and cucumber, season with salt and pepper then add the 2 oz of Mango dressing and 1 tsp of lemon juice.
6. Spoon the salad onto a plate, then add the sliced chicken on top and drizzle with some more Tropical Mango Honey dressing.

Note: Dish is suitable for a vegetarian without the chicken.
 

Fillet Of Atlantic Salmon with Bacon, Shallots, and Tropical Mango Honey and Grain Mustard Dressing
6 Portions

Ingredients
6 Salmon Filets (6 oz.)
1 Tbsp Kosher Salt
1/2 tsp Paprika
1 tsp Brown Sugar
1/2 tsp Black Pepper
4 oz. Smoked Bacon (cut into small dice)
4 oz. Sliced Shallots
1 Clove Garlic
1 Tbsp Olive oil
1 bottle Salter's Tropical Mango Honey & Grain Mustard Dressing
12 Red Bliss Potatoes
2 pints Olive Oil
2 sprigs Fresh Thyme
1 sprig Fresh rosemary
2 oz. Fresh Arugula
9 Cherry Tomatoes
1 tsp Olive Oil
Juice of 1/2 Lemon

Method of Preparation
Prepare the spice mix by mixing together in a bowl.
Sprinkle over the salmon pieces and place in the fridge.
Pour the 1 Tbsp olive oil in the frying pan and add the bacon.
Cook until lightly golden, then add the sliced shallots.
Drain off any excess fat, then add the Tropical Mango, Honey, and Grain Mustard Dressing.
Cook the red bliss potatoes in the olive oil for 10 minutes, adding the herbs halfway through cooking. Drain, cool, and cut into slices 1/4 inch in thickness. Brush with a little of the cooking oil and grill each slice on both sides, seasoning with salt and pepper. Arrange three to four slices on the plate.

Sauté the marinated salmon pieces in olive oil until golden on both sides and finish in a preheated oven for 5 minutes. Place on top of the potatoes, then drizzle over some sauce. Garnish the plate with the Arugula and cherry tomato halves tossed with lemon juice and olive oil.