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.
Brush salmon and limes with olive oil. Set aside for 20 mins.
Meanwhile, to make the mango salsa, combine all ingredients in a bowl. Season. Set aside.
Heat a nonstick frying pan over high heat. Cook salmon for 5 mins, skin-side down, until skin is crisp. Flip over and cook for another 2 mins then transfer to heated serving plates. Cook limes, cut-side down, for 3 mins, until slightly caramelized. Serve immediately with mango salsa.
or just until softened. Add mango, pepper, lime juice, sugar, cumin
To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
In a bowl, toss together mango, cucumber, scallion, 1 tsp lime zest, 2 tbsp lime juice, cilantro and cayenne. Season.
In a separate bowl, whisk together olive oil, cumin, honey, garlic, 1 tsp lime zest and 1 tbsp lime juice. Season.
Preheat grill. Brush salmon with vinaigrette on all sides. Grill for 10 mins, turning once. Let rest for 10 mins before serving. Serve with mango salsa.
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.
rimmed baking sheet. Cover with water. Let soak, at least
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
Top salmon with Brie cheese. Cover skillet, and place in the preheated oven. Bake 15 minutes, or until the salmon is easily flaked with a fork.
In a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. Serve over the cooked salmon.
kin side of salmon.
Rub flesh side of salmon with half of
Preheat oven to 450\u00b0.
Combine chopped mango, onion, mint and orange juice in a bowl. Cover and chill.
Spread harissa over both sides of salmon fillets; sprinkle with salt. Place salmon on a baking sheet coated with cooking spray. Bake at 450\u00b0 for 20 minutes or until the fish flakes easily when tested with a fork.
Serve with the mango salsa.
arge bowl to make mango salsa. Cover with plastic wrap and refrigerate
y bit.
Strain mixture with fine grid strainer.
Add
Place salmon skin-side down on the grill pan, with the thickest
arm.
Combine mango and next 8 ingredients (mango through honey) in
trim the skin off the salmon filets before cooking.
Otherwise
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.
Preheat grill (broiler) or bbq grill (hotplate) to medium-high.
Drizzle lime juice over salmon and then coat with ground pepper.
Brush pan or grill with oil, grill salmon for 2-3 minutes each side or until cooked to your liking.
To make dressing, peel the mango, chop and place in food processor with all the yoghurt, mustard, lemon juice and mint and process until smooth.
Drizzle over salmon.
Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
It can be made up to 12 hours ahead.
Brush salmon with oil, then grill for 2 minutes- flesh side down.
Turn over, close lid& grill for another 5 minutes or until white juices appear.
Serve relish on the side.
n medium sized bowl. Add mango, cucumber, onion, and jalapeno, and
br>Add onions and sprinkle with 1/2 teaspoon salt.