GRILLED SALMON WITH SPICY MANGO SALSA
Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
- Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
- Serve the salmon with the salsa and a lime wedge.
SALMON WITH SPICY MANGO BARBECUE SAUCE
The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat broiler with rack 4 inches from heating element. Lightly brush salmon with oil; season both sides with salt and pepper. Place, skin-side up, on a lightly oiled broiler pan or a rimmed baking sheet lined with an oiled wire rack. Broil until skin is crisp, about 3 minutes. Flip; broil 1 minute. Generously brush with some of sauce and continue to broil until fish is just cooked through and browned in spots, 2 to 3 minutes more.
- Meanwhile, toss fennel, radishes, and cilantro with oil and lemon juice; season with salt and pepper. Serve salmon with salad, lemon wedges, more cilantro, and remaining sauce.
SPICY MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
- Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
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.
SPICY BBQ SALMON AND MANGO SALAD
Make your evening one to remember with our Spicy BBQ Salmon and Mango Salad. The light and sweet mango perfectly balances out the spicy BBQ salmon.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat greased grill to medium heat.
- Combine barbecue sauce and peppers. Remove 1/4 cup barbecue sauce mixture for brushing onto fish. Mix remaining barbecue sauce mixture with dressing; reserve for drizzling over salad.
- Grill fish 5 to 6 min. on each side or until fish flakes easily with fork, brushing with 1/4 cup barbecue sauce mixture for the last few minutes.
- Cover platter with spinach; top with beans, mangos, onions and fish.
- Drizzle with reserved dressing mixture just before serving.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
SPICY MANGO BARBECUE SAUCE
Steps:
- Place the mango in the bowl of a food processor, and puree to a coarse texture.
- In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams
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- Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
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- In a medium bowl stir together mangos, red peppers, onions, jalapeños, and cilantro. Set aside until ready to use.
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- Place the diced tomatoes, mangoes, scallions, jalapeño, cilantro, vinegar, garlic and tomato paste in the work bowl of a food processor and process until smooth.
- Transfer the mixture to a saucepan and bring it to a simmer, stirring frequently. Season to taste with salt, pepper and hot sauce. Reduce the heat to medium-low and continue cooking for 20 minutes, stirring occasionally. Taste again and adjust the seasoning if necessary. Cool completely, about 20 minutes in the refrigerator.
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