Mango Wasabi Honey Mustard Salmon Recipes

Steps:

• For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
• Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
• For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
• For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
• Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.

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:

• 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:

• SAUCE: In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.) Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat. My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet. Preheat oven to 425°F. Lightly coat an oven-proof skillet with olive oil and heat on medium-high. Season the salmon with a little kosher salt & fresh cracked pepper. When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up. Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes. Spoon the remainder of the sauce over the salmon and serve hot.

Steps:

• 1 Light grill
• 2 Cut salmon into 2 oz portions.
• 3 Rub with seafood seasoning.
• 4 In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating.
• 5 Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado.
• 6 Grill fish for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F.
• 7 Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.