Poached Salmon With Peach And Mango Salsa Food

PLANKED SALMON WITH PEACH MANGO SALSA

Steps:

• In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
• Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
• Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

SALMON WITH MANGO AND PEACH SALSA

Steps:

• Lightly spray the grill rack with cooking spray. Preheat the grill on medium high. Or lightly spray a grill pan with cooking spray and heat over medium-high heat. (function() { var a="",b=[ "adid=ada-foodhub-3-682918667", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

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 AND PEACH SALSA

Steps:

• Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
• Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

SALMON TACOS WITH MANGO SALSA

Steps:

• Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
• Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
• Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
• Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
• Heat tortillas in the preheated oven until warmed through, about 5 minutes.
• Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

PEACH-MANGO SALSA

Steps:

• Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

SALMON WITH MANGO-CITRUS SALSA

Steps:

• For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

MOROCCAN ROASTED SALMON WITH MANGO SALSA

Steps:

• Preheat oven to 450º.
• Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
• Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes or until the fish flakes easily when tested with a fork.
• Serve with the mango salsa.

BAKED SALMON WITH MANGO SALSA

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.

POACHED SALMON WITH PEACH AND MANGO SALSA

Steps:

• Place salmon, water, bay leaves, salt, pepper, and lemon juice in 12-inch skillet.
• Cover; simmer for 8 to 10 minutes depending on thickness of salmon.
• Remove from heat.
• Remove salmon from liquid and chill until ready to serve.
• For Salsa:
• Place all ingredients in food processor.
• Pulse on and off for 10 seconds or until fruit is coarsely chopped.
• Taste for seasoning.
• Serve salmon on bed of mixed greens, top with salsa and serve with fresh fruit.