MANGO GLAZED FRESH ATLANTIC SALMON
A Australian Christmas recipe from a National supermarket, suitable to our hot climate, devised by Curtis Stone.
Provided by ImPat
Categories Australian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make glaze - place vinegar and honey in a medium saucepan and over a medium heat cook until honey has dissolved and liquid has thicken slightly, about 2 minutes
- Add ginger and mango and bring to low simmer and continue cooking another 5 to 7 minutes or until softened.
- Remove from the heat and transfer contents to saucepan to a blender and process until a smooth puree forms and set aside to cool.
- Once cooled, season with lime juice and soy sauce and fold in coriander (NOTE - glaze can be made 1 day in advance and extra glaze will keep up to 3 days in the refrigerator).
- Preheat grill/broiler to high and line a medium baking tray with foil.
- In a large saute pan heat olive oil over high heat.
- Season salmon with salt and pepper and place in pan, glesh side down and cook until golden brown about 15 seconds and flip over and sear other side for another 10 seconds.
- Immediately transfer salmon, flesh side up, to baking tray lined with oil and coat with mange glaze.
- Place tray under grill/broiler and cook approximately 5 minutes, or until salmon is just done and glaze starts to brown and then transfer salmon to a plate and let rest for 2 minutes.
- To serve, transfer fish to a platter and serve with sides.
Nutrition Facts : Calories 267.1, Fat 9.4, SaturatedFat 1.7, Cholesterol 78.2, Sodium 170.2, Carbohydrate 9.1, Fiber 0.8, Sugar 8, Protein 35.4
MANGO GLAZED SALMON
This is a new recipe that I just made tonight for the first time -- and my husband and I totally enjoyed it. The glaze was a snap to make and really complimented the salmon. It's one that we look forward to having again and again. The mango necture I found comes in a can and was in the juice section of my grocery store. I froze half of it to use the next time we make this recipe. Our salmon pieces were more like 8 oz. each and I used the entire glaze. So I think if I were making the 6 pieces, I'd definitely double the glaze portion. I also found out I didn't need to strain the glaze. I just picked out the cinnamon stick and star anise. I think because I used the jarred ginger, there was no real need to strain it.
Provided by Bobbie
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together first 6 ingredients in a small saucepan.
- Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to ¾ cup.
- Pour mango mixture though a wire-mesh strainer; discard solids.
- Return mango mixture to saucepan; keep warm.
- Place salmon on a rack in a broiler pan coated with cooking spray.
- Broil 5 1/2 inches from heat 5 minutes.
- Brush fish with 1/3 cup mango mixture.
- Boil 3 more minutes or until fish flakes with a fork.
- Spoon remaining mango mixture evenly over fish.
MANGO MUSTARD SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
- Transfer to a serving dish and sprinkle with parsley.
MANGO GLAZE FOR FISH, CHICKEN, OR PORK
Steps:
- Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
CORNY MANGO SALMON
Steps:
- In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.
- On a large plate, mix together flour, cornmeal, sugar and salt.
- Preheat a large skillet.
- Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.
Nutrition Facts : Calories 438 calorie, Fat 16.5 grams, SaturatedFat 4 grams, Cholesterol 106 milligrams, Sodium 346 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 41 grams, Sugar 16 grams
MANGO-MUSTARD SALMON
A sweet and spicy glaze for salmon - definitely for mustard lovers. The glaze can be made ahead and stored, making it easy to cook the salmon quickly. Prep time is the time to make the glaze
Provided by ChrisMc
Categories Fruit
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and pit the mango, and puree the flesh.
- Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
- Simmer for 20 minutes, stirring occasionally.
- Let cool, then puree in a blender or food processor.
- At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
- Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
- Midway through the cooking, rebaste with 1/3 cup of the glaze.
- Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.
Nutrition Facts : Calories 495.2, Fat 16.6, SaturatedFat 2.8, Cholesterol 146.3, Sodium 714.5, Carbohydrate 16.6, Fiber 2.4, Sugar 13.2, Protein 67.4
BAKED SALMON WITH MANGO SALSA
I found this in World Jewish Digest by Rachel Burstyn as part of her article "The 411 on an Easy Fast". This was really yummy. Even with a store bought salsa it was still great.
Provided by baezus
Categories Kosher
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the mango salsa: combine all ingredients in a small bowl, and refrigerate for about 20 minutes.
- For the baked salmon: preheat oven to 400 degrees.
- Place fillets on a baking sheet lined with parchment paper.
- Season each fillet with a pinch of salt, pepper, and a large pinch of garlic powder.
- Cover with seasame seeds.
- Bake for 10-12 minutes.
- Serve with mango Salsa.
SWEET N'SPICY MANGO SALMON
This delicious, quick and simple low-calorie meal serves two. recipe easily doubles or triples to serve more.
Provided by alexmack87
Categories One Dish Meal
Time 22m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cut mango in to halves (watch for the pit) and peel off the skin. Julienne the mango in to long strips.
- 3. As sizes and amounts will vary, take aprox. 1/4 of the mango strips and place them in to a food processor or blender and puree them until a thick liquid is formed. Set the remaining 3/4 of the mango strips aside.
- 4. Mix together the mango puree, soy sauce, ginger, garlic, lemon juice, and brown sugar in a small bowl to form the sauce for the salmon.
- 5. Place the salmon filets in a shallow baking pan lined with foil. Heavily baste the salmon filets with the sauce, and pour remaining sauce around filets.
- 6. Mix together remaining mango strips, cinnamon, and sugar. Make sure that all mango strips are evenly coated.
- 7. Place mango strips around the salmon filets.
- 8. Sprinkle the filets and mango strips wit hthe crushed red pepper.
- 9. Fold up the sides of foil so that all ingrediants remain touching throughout the baking process.
- 10. Bake for 12-15 minutes, or until salmon flakes with a fork.
- *larger filets may need longer cooking time.
STICKY JERK SALMON WITH MANGO SLAW
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Provided by Cassie Best
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
- Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.4 milligram of sodium
SALMON WITH MANGO AND LIME
Use your favorite brand of mango chutney, add a lime and a little heat, and you will have a company-worthy dish for family or friends. This recipe was made in a Panasonic CIO.
Provided by Bibi
Categories Trusted Brands: Recipes and Tips Panasonic
Time 44m
Yield 4
Number Of Ingredients 8
Steps:
- Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
- Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
- Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
- Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
- Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
- Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 15.6 g, Cholesterol 108.7 mg, Fat 16.4 g, Fiber 1.3 g, Protein 49.1 g, SaturatedFat 4.7 g, Sodium 390.6 mg, Sugar 12.2 g
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- Stir together first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 3/4 cup. Pour mango mixture through a wire-mesh strainer; discard solids. Return mango mixture to saucepan; keep warm.
- Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 5 minutes. Brush fish with 1/3 cup mango mixture. Broil 3 more minutes or until fish flakes with a fork. Spoon remaining mango mixture evenly over fish.
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