Tropical Mango-Kiwi Salmon with Squash Gratin and Peach-Raspberry Crisp

Considering the heat wave right now, tropical food just seems appropriate. That's right - today is 102 degrees outside and anything cold and refreshing sounds absolutely amazing. So pick up some mango, kiwi, and Salmon on the way home and whip up a meal that truly cements the feeling that you're standing in the middle of the tropics. Oh, and you might want to take some water with you as you walk to and from the grocery store even if it is just half a block away.

With the Salmon I served a squash and sweet potato gratin, flavored with some freshly grated Port Salut cheese which is one of my favorites. And to round out the meal we had a Peach and Raspberry Crisp. It's both healthy and delicious, satisfying your sweet tooth without packing on the calories. Use fresh fruit from your local farmer's market and you'll feel even better about it!

Time: 1 hr 15 min
Difficulty: medium

Squash Gratin
Time: 45 minutes

Ingredients:
2.5 cups yellow squash
2.5 cups sweet potato, sliced
3/4 c. 1% milk
1/3 c. vegetable broth, no salt added
2 tbsp flour
1 tsp black pepper
3/4 c. freshly shredded Port Salut
1/4 c. panko

Get your oven preheating to 400 degrees. As it heats, wash your squash and slice them lengthwise in half. Put them in microwaveable dish and sprinkle with a couple teaspoons of water. Microwave for 3-5 minutes, testing after 3 minutes to see if they are tender. Stop when they are tender. Let them cool to the touch and slice them.

Wash and slice the sweet potatoes. I prefer to keep the skin on (so much nutrition in the skin!) but you can remove it if your prefer. Put the potatoes in a pot and cover with water. Bring to a boil, then reduce the heat and let them simmer for about 10 minutes or until they are tender. Drain the potatoes.

Grease a 9x9 glass baking dish with cooking spray and mix the squash and sweet potatoes together in the pan.

Pour the milk in a pan and turn it to medium high heat. Add the broth and pepper and whisk. Add the flour and whisk. Keep whisking but let it cook for 4-5 minutes or until it just starts to thicken and little bubbles form at the edge. Add the shredded cheese and keep whisking, stirring just until the cheese is melted. Immediately remove it from the heat and pour the cheese mixture evenly over the vegetables in the baking dish.

Sprinkle the panko over the top of the mixture and bake for 20 minutes.

Tropical Mango-Kiwi Salmon
Time: 30 minutes

Ingredients:
1 lb Salmon (sustainable varieties only!)
1 tbsp honey
2 tsp soy sauce, low-salt
1 tsp olive oil
1/2 tsp black pepper
3/4 c. diced mango
1/2 c. diced kiwi
1/4 c. chopped cilantro
1/4 c. freshly squeezed orange juice
1 tsp olive oil (again)

(this recipe is based upon a similar one from Cooking Light)

Place the salmon in a large plastic bag. Mix together the honey, soy sauce, olive oil, and black pepper until well combined. Pour the mixture into the bag with the salmon and shake well to coat the Salmon. Set the bag aside and let it marinate for 15 minutes, turning halfway through.

While the fish is marinating, peel, chop, and combine the mango, kiwi, cilantro, and orange juice in a bowl. Toss well and set aside.

Heat a grill pan over medium high heat. Let it heat for a couple minutes and then add the olive oil. Let this heat for another couple minutes. Remove the Salmon from the bag and place on the grill pan. Cook for 5-6 minutes and then flip. Cook for another 5-6 minutes. When the fish is done flip it back over so the skin side is down and pour the salsa over the fish. Immediately remove from the heat and enjoy.

Peach-Raspberry Crisp

Time: 1 hr 15 min

Ingredients:
1/2 c. flour
1/4 c. brown sugar
1/4 c. sugar
3 tbsp. butter, chilled and then cut into small pieces
6 cups sliced peaches
2 tsp. lemon juice
1 cup raspberries
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. raspberry jam, melted

(this recipe is based upon a similar one from Cooking Light)

Get your oven preheating to 375 degrees. Combine the flour, brown sugar, and white sugar in a bowl. Mix well. Add the little pieces of butter and use two knives to cut the butter into the flour mixture. It should resemble coarse meal by the end.

Toss the peaches with the lemon juice in a large bowl. (Lemon juice will help to keep your fruit from browning once it is cut.) Add the raspberries, 1 tbsp sugar, and 1 tbsp cornstarch. Toss lightly to avoid crushing the raspberries.

Grease an 8x8 glass baking dish with cooking spray and pour the fruit mixture into the dish. Drizzle your melted jam evenly over the fruit. Sprinkle the flour-sugar mixture evenly over the fruit and jam.

Bake for 45 minutes. The top should be browned when it's done. Enjoy as is or serve it with creamy ice cream for a special treat!