Mango Glazed Salmon Recipes

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.

Steps:

• Stir together first 6 ingredients in a small saucepan.
• Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to ¾ cup.
• Pour mango mixture though a wire-mesh strainer; discard solids.
• Return mango mixture to saucepan; keep warm.
• Place salmon on a rack in a broiler pan coated with cooking spray.
• Broil 5 1/2 inches from heat 5 minutes.
• Brush fish with 1/3 cup mango mixture.
• Boil 3 more minutes or until fish flakes with a fork.
• Spoon remaining mango mixture evenly over fish.

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

Steps:

• Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
• Transfer to a serving dish and sprinkle with parsley.

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.

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.

Steps:

• Peel and pit the mango, and puree the flesh.
• Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
• Simmer for 20 minutes, stirring occasionally.
• Let cool, then puree in a blender or food processor.
• At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
• Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
• Midway through the cooking, rebaste with 1/3 cup of the glaze.
• Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.

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.

Steps:

• In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasionally, for 5 minutes until moisture has evaporated. Remove from heat, transfer to serving dish. Garnish with mint, Let stand while salmon cooks.
• For the salmon, arrange salmon on a parchment-lined baking sheet. In a small dish, combine oil, juice, salt and pepper. Brush onto all sides of salmon,.
• Roast salmon in a preheated oven , 400F, for 8-10 minutes, or until fish flakes easily with a fork. Serve Salmon with chutney.
• MAKE AHEAD: Chutney can be prepared, covered and refrigerated, one day ahead. Reheat or serve cold.

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.

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.

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.