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:

• 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:

• 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:

• 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:

• 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:

• 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.