Salmon Pina Colada Ocean Room Restaurant San Diego Recipes

SALMON PINA COLADA RECIPE

Steps:

• Salmon Pina Colada In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes. Drain well, and add the red bell pepper, green bell pepper, mango, and coconut milk. If desired, garnish with endive and a slice of orange. Chill. To serve, transfer mixture to a cocktail glass and garnish with endive and orange slices.
• In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes. Drain well, and add the red bell pepper, green bell pepper, mango, and coconut milk. If desired, garnish with endive and a slice of orange. Chill. To serve, transfer mixture to a cocktail glass and garnish with endive and orange slices.
• includes 30 minutes resting time

LEMONY COUSCOUS SALAD

Steps:

• Add the couscous, salt, and boiling water to a large mixing bowl.
• Cover bowl and set aside for 10 minutes.
• Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
• Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
• Toss salad gently.
• It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.

PAINKILLER

Steps:

• Mix together and shake the first 4 ingredients.
• Pour over ice in a glass and float the Myer's on top.

PINA COLADA SQUARES

Steps:

• Combine crumbs and margarine.
• Press into a greased 9 x 13 cake pan.
• Add cream of coconut to cream cheese and mix until well blended.
• Stir in flavoring.
• Fold in Cool Whip, pineapple, cherries and nuts.
• Spread over crust.
• Sprinkle with coconut.
• Chill overnight in fridge.

PINA COLADA COOKIES

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.

SALMON PINA COLADA - OCEAN ROOM RESTAURANT - SAN DIEGO

Steps:

• In a glass mixing bowl, combine salmon, lime juice, and orange juice and marinate for 30 minutes.
• Drain well, and add the red bell pepper, green bell pepper, mango and coconut milk.
• Chill.
• To serve, transfer mixture to a cocktail glass and garnish with orange slives.
• Time includes 30 minutes resting time.