Mango Salmon Food

SALMON WITH MANGO SALSA

Steps:

• In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
• Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
• To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

MANGO SALSA SALMON

Steps:

• Preheat the oven broiler. Line a broiler pan with foil.
• Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
• Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

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.

MANGO SALMON CEVICHE

Steps:

• Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
• Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
• Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

SALMON WITH MANGO AND LIME

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.

SALMON WITH MANGO SAUCE

Steps:

• The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
• Otherwise, just wait for it to come off during the cooking process.
• Heat enough oil to coat the pan, and then add the salmon fillets.
• Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
• Cook the fillet until no longer pink, then remove from the pan.
• Sprinkle with chives and serve with rice.

SWEET N'SPICY MANGO SALMON

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.