How To Make Mango Sauce For Salmon

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So how to make mango sauce for salmon? Well here’s some recipes and ideas: Spicy Mango & Orange Salmon – An easy recipe with just a few simple ingredients for a tasty, tender and juicy salmon meal. Mango Salsa Salmon – A superb recipe for grilled salmon with mango salsa that is out of this world.

SALMON WITH MANGO SAUCE

INGREDIENTS

Nutrition

  • 12 -16ounces salmon fillets (6-8 oz per person, thin filets are better because they will cook more evenly)
  • 23 – 1cup mango juice (1/3 – 1/2 cup per person, either puree your own from fresh mangoes or Goya mango juice will do just)
  • scallion, chopped (for garnish, approximately a small handful per fillet)
  • olive oil (small amount for cooking)

DIRECTIONS

  • The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
  • Otherwise, just wait for it to come off during the cooking process.
  • Heat enough oil to coat the pan, and then add the salmon fillets.
  • Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
  • Cook the fillet until no longer pink, then remove from the pan.
  • Sprinkle with chives and serve with rice.

Salmon with Mango Sauce

Salmon with Mango Sauce

8,5 / 10

Difficulty:

easy

Preparation:

30 min.

Calories:

625

calories

Healthy, because

Even smarter

Nutritional values

Plenty of omega-3 fatty acids from salmon make the blood vessels supple and prevent high cholesterol levels. The essential fatty acid improves concentration and memory. High-quality proteins also support muscle building. The fruity mango sauce is a defense booster thanks to vitamin C and the cell-protecting vitamin A, which also ensures beautiful skin and keeps the mucous membranes healthy.

Ingredients

Preparation steps

1.

Cook the rice in salted water according to the package directions.

2.

Rinse the salmon under cold water, pat dry, then divide into 4 pieces. Squeeze the juice from the lime.

3.

Drizzle the salmon with the lime juice and olive oil, then let rest for 15 minutes.

4.

Peel the mangos, cut the fruit away from the stone, then finely dice. Squeeze the juice from the oranges.

5.

Season the salmon with salt and pepper. Add to a hot grill pan, and cook for 3-5 minutes on both sides.

6.

Rinse and dry the basil, then remove the leaves. Rinse, trim, and julienne the scallion.

7.

Heat the orange juice in a saucepan. Add the mango, and season with salt and pepper to taste. Puree everything until smooth.

8.

Divide the rice onto plates. Top with the salmon, and the mango sauce. Garnish with the scallions and basil, and serve.

Salmon With Cilantro Mango Sauce

Sweet mango pairs perfectly with the slightly spicy salmon. Serve with hot cooked rice for an easy meal.5.0 out of 5 stars. Read reviews for average rating value is 5.0 of 5. Read 2 Reviews Same page link.

 GET INGREDIENTS

What’s this?

10 min

Prep Time

25 min

Total Time

4

Servings

Ingredients

SAUCE

1 medium (1 cup) fresh mango, peeled, coarsely chopped

3/4 cup buttermilk  

1/4 teaspoon salt

2 tablespoons chopped fresh cilantro leaves

SALMON

3 tablespoons Land O Lakes® Butter

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/8 teaspoon ground red pepper (cayenne)

4 (4-ounce) salmon fillets, skin removed

Hot cooked rice, if desired

 *Substitute 2 teaspoons lemon juice or vinegar and enough milk to equal 3/4 cup. Let stand 5 minutes. GET INGREDIENTS

How to make

  1. STEP 1Combine all sauce ingredients except cilantro in food processor bowl fitted with metal blade. Pulse until pureed and smooth. Stir in chopped cilantro. Set aside.
  2. STEP 2Melt butter in 12-inch nonstick skillet over medium heat until sizzling. Stir in spices. Add salmon; cook 5-6 minutes or until lightly browned. Turn salmon; continue cooking 5-6 minutes or until salmon flakes easily with fork.
  3. STEP 3Serve with mango sauce and rice, if desired.

Nutrition (1 serving)

280Calories

16Fat (g)

85Cholesterol (mg)

440Sodium (mg)

90Carbohydrates (g)

1Dietary Fiber

25Protein (g)

Honey Lime Salmon with Mango Salsa

Total Time:30 MINUTES

It doesn’t get any tastier (or easier) than these sweet, buttery honey lime salmon fillets cooked perfectly flaky and tender and topped with sweet and tangy mango salsa with red peppers, onions, and cilantro. Ready in 20 minutes!

honey lime salmon with mango salsa with lime slices on a plate.

Salmon and I go way back. In fact, I can’t think of a time when I didn’t enjoy salmon, which I think is weird, especially for a notoriously picky kid. But salmon was just one of those things I gladly ate — strike that — gobbled up. 

I love it so much that I put it in our meal rotation at least 2-3 times a month, if not more! And for good reason: it’s easy to find at any grocery, it’s always in season, and it’s always delicious, especially when smothered in a sweet, fruity salsa like this new honey salmon recipe! 

close up of cooked salmon on a plate.

Why this Recipe Works

There are so many reasons this recipe is perfect. Here are just a few to help convince you.

Great for picky eaters — It’s been my experience that even my pickiest guests (and kids) love this salmon, even if they swear they are not fans of seafood. 

Customizable — While I love this mango salsa, any kind of fruit salsa will work. Substitute pineapple, papaya, peaches…you get the idea! 

Fast — Salmon takes almost no time to cook (about 10 minutes) and can be grilled just as quickly! 

Minimal ingredients — There are only four ingredient needed to make this honey salmon (and I’m counting salt and pepper). 

close up of mango salsa in a clear bowl with a spoon.

Here’s How You Make It

Preparing the salsa

  1. Combine together in a bowl the mangos, bell peppers, onions, and cilantro. 
  2. Add to the mango mixture the lime juice and salt. Stir, taste, and set aside once it’s to your liking. 

Preparing the salmon

  1. Rub the fillets all over with olive oil. Season with salt and pepper on both sides. 
  2. Melt the butter in a large skillet over medium-high heat. 
  3. Add the honey to the butter once it’s melted, and stir. 
  4. Add the salmon fillets to the honey butter in a single layer, taking care not to let them touch, if possible. Cook on the first side for 4-5 minutes. 
  5. Flip them carefully and cook for another 5-8 minutes on the second side. They are done when they are opaque throughout and the salmon has a nice, crispy layer of caramelization on the outside. 
  6. Plate the honey salmon and top each piece with the mango salsa. Devour! 

Best Substitutes for Honey

No honey? No problem. These are the best substitutes for honey when making this honey salmon recipe. 

  • Maple syrup 
  • Agave nectar
  • Coconut syrup
  • Brown sugar
  • Corn syrup
  • Molasses
  • Brown rice syrup 

Is it Safe to Eat Salmon Every Day?

Salmon contains loads of heart-healthy Omega-3 fatty acids. It’s also low in calories and saturated fat and high in protein. And, while you might want to eat salmon every day, let’s not over do it. Even too much good fat can be too much of a good thing. The American Heart Association recommends only eating salmon twice a week to achieve the best benefits.  

top view of hands holding a plate of honey lime salmon with mango salsa on a plate.

Should You Eat Salmon Skin?

I feel like this is more of a question of do you want to eat salmon skin. The answer for me is a fast “no.” But, that doesn’t mean you can’t eat the skin. It’s perfectly safe to eat and there are some nutrients in the skin as well. 

But, you should (as with everything) pay attention to where you purchase the salmon. Is it from a reputable source? Does it look fresh and healthy? Is the skin a nice grey color or is it browning a bit? Ultimately it’s up to you whether you are team skin or not. (Side note: I hope I never write that phrase again, ever.) 

Expert Tips

  • If you are cooking with the salmon skin on, start cooking skin-side down. It provides a layer of protection against the pan and can help keep it from sticking. Once it’s cooked all the way through on both sides, the skin is easy to remove if you don’t want to eat it. 
  • When flipping the salmon, I use a fish spatula or large spatula for turning. This ensures the salmon fillets remain together when you flip them. Using tongs or a fork will almost guarantee the fish will fall apart at some point during flipping/plating. 
  • If you’re not sure if your salmon is cooked all the way through, insert a meat thermometer into the thickest part of the thickest piece. If it reads 145 degrees, it’s good to go! 
  • Want to cook the salmon in the oven? Preheat to 425 degrees. Place the seasoned fillets on a roasting pan, skin-side down. A good rule is to roast the salmon for 4-6 minutes for every half-inch of thickness. So for a 1-inch-thick piece of salmon, the roasting time would be about 8-12 minutes. There’s no need to flip the salmon when roasting in the oven. 

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