I prefer grilled or pan seared salmon with skin. The fruit salsa is made with fresh mango and pineapple for sweetness, red bell pepper, jalapeno and red onions for a little heated flavor punch and texture variation, and fresh cilantro and lime juice to add a bright freshness. They do not freeze well.Learn how to make this grilled Salmon with Mango Salsa! This is an easy salmon recipe with a flavorful spice rub and fresh fruit salsa. Leftovers last covered in an airtight container in the refrigerator for 2-3 days. This brown sugar glazed salmon is delicious with many different sides. Side off any remaining flesh around the mango pit.Slice the cubes of mango off at the base, where the flesh meets the skin.Using two hands, gently press the skin of the mango up, or through to the cut side, or until the flesh pops up and the cubes of mango stick out.Slicing through the flesh and up to, but not through, the skin, gently cut in a crisscross pattern into each side of the mango.The pit runs through the widest part of the mango when looking down on the stem. Slice the mango lengthwise twice on either side of the pit.You know salmon is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit and when it flakes easily with a fork. How do you know when salmon is cooked through? Otherwise, the cool and mild salsa will balance out the heat of the brown sugar rub. Adjust the salsa spiciness to taste - to add a little kick, add minced jalapeno to taste to the salsa.Make the mango salsa while the salmon is in the oven - save on time by making the mango salsa while the salmon bakes.with a great expiration date) at the grocery store, or ordering high quality salmon through a butcher delivery service like Rastelli's. I recommend wild salmon if you can find or afford it, fresh (i.e. Use high quality salmon - since salmon is the blank canvas we will be starting with, it's important to use a high quality fish. Serve the salmon hot with the mango salsa.While the fish bakes: add all the mango salsa ingredients to a mixing bowl.Bake the salmon until the fish flakes easily with a fork.Sprinkle the salmon with the brown spice mixture.Whisk together the brown sugar and spices together until combined.Preheat the oven and prepare a baking sheet with parchment paper.Onion - finely minced sweet yellow or white onion can substitute for the minced red onion. Fruit - to change up this recipe or to make it with in-season produce, diced pineapple, peaches, or plums can be used in place of the mango. Cod, halibut, and mahi mahi would all be great.
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