Glazed Salmon With Mango Salsa Recipes

GLAZED SALMON WITH MANGO SALSA

Steps:

• 1. Make the salsa. Mix all ingredients in a bowl and set aside.
• 2. In a small heavy saucepan, simmer maple syrup, ginger, lemon juice, soy sauce, and garlic 30 minutes or until reduced, then allow to cool.
• 3. Preheat oven to 350 degrees.
• 4. Lightly oil a shallow baking pan large enough to hold salmon.
• 5. Divide glaze mixture to reserve 11/2 cup of glaze to serve with cooked salmon and the rest to baste salmon with before and during cooking.
• 6. Place salmon skin side down. Season with salt and pepper, if desired. Then brush with glaze.
• 7. Bake for 10 minutes. Then brush on the remainder of basting glaze and bake 10 more minutes or until just cooked through.
• 8. Heat reserved glaze over low heat to use as a sauce. Keep glaze warm and covered.
• 9. Serve salmon with sliced lemon and warmed glaze with mango salsa on the side.
• 10. TIP! Maple glaze may be made up to 2 days ahead, chilled and covered. Bring glaze to room temperature before proceeding.

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.

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.

CHILE-GLAZED SALMON WITH ORANGE SALSA

Steps:

• Make salsa:
• Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
• Prepare salmon:
• Preheat broiler.
• Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
• Serve salmon with salsa.

MANGO GLAZED FRESH ATLANTIC SALMON

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.