Corny Mango Salmon Recipes
CORNY MANGO SALMON
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.
Nutrition Facts : Calories 438 calorie, Fat 16.5 grams, SaturatedFat 4 grams, Cholesterol 106 milligrams, Sodium 346 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 41 grams, Sugar 16 grams
GRILLED SALMON WITH A CORN & MANGO RELISH
Provided by Matt Robinson
Number Of Ingredients 9
Steps:
- Heat a grill to high. Cover grates with non-stick spray. Pat the salmon dry and brush with olive oil. Place the salmon on the grate skin side down, close the grill cover and cook for about 8 minutes. Remove from grill and set aside for 10 minutes to rest.
- To make the relish: Mix all ingredients in a bowl. To serve: layer salmon over relish and greens
SALMON WITH MANGO AND LIME
Use your favorite brand of mango chutney, add a lime and a little heat, and you will have a company-worthy dish for family or friends. This recipe was made in a Panasonic CIO.
Provided by Bibi
Categories Trusted Brands: Recipes and Tips Panasonic
Time 44m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 15.6 g, Cholesterol 108.7 mg, Fat 16.4 g, Fiber 1.3 g, Protein 49.1 g, SaturatedFat 4.7 g, Sodium 390.6 mg, Sugar 12.2 g
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- In a non stick frying pan, melt the butter on medium heat. Add the corn kernels and stir-fry for about 1 to 2 minutes until lightly golden. Place the corn into a mixing bowl.
- Add the diced mango, lime juice, sesame oil, and cilantro, tossing to mix thoroughly. Set aside while you prepare the salmon.
- In a skillet, heat the olive oil over a medium high heat. Carefully add the salmon fillets skin side down. Sprinkle the garlic powder evenly over the salmon. Season with salt and pepper. Cook for approximately 6 to 8 minutes until the skin is golden brown. Flip the salmon over and cook for another 4 to 6 minutes depending on the thickness of the pieces.
- Place the salmon fillets on a serving plate skin side down. Season with salt and pepper to taste. Spoon the mango corn salsa over the top of the salmon and serve immediately.
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