Mango Salsa Salmon Recipes

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.

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:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

Steps:

• In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Steps:

• Season (I only used salt & pepper) the salmon, and grill it. You can use a skillet, if you don't want to go outside and grill.
• In the mean time, combine the rest of the ingredients in a bowl.
• When the salmon is cooked to your taste, serve it with the fresh salsa on top, and surrounding it. You will have "leftover" salsa, that you might just eat it by itself, since it's so good.
• It is very simple, but yet, really tasty!

Steps:

• Season salmon with salt and pepper.
• Mix well and let stand.
• Heat lightly oiled grill pan on medium-high heat. Grill seasoned salmon for 5 minutes on each side or until done.
• Top with salsa and serve.
• Tips: Checking salmon for doneness: Gently insert a fork tip into the thickest part of the fish. If the salmon easily separates (or flakes), it's ready.
• Variations: Make the same recipe with grilled chicken.
• Comments: Serve with baked sweet potato wedges.

Steps:

• Preheat a grill.
• Pineapple Marinade:
• Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
• Mango-Habanero Salsa:
• Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
• Barbeque Rub:
• Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
• Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.

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:

• Mix all ingredients well.
• Let sit at room temp 1 hour for flavors to meld.
• Serve with any meat dish, or as a beautiful side dish.

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:

• Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
• Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
• Salmon.
• Pre-Heat oven to 190 degrees Celsius.
• Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
• Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
• Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
• Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
• To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

Steps:

• Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.