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Bake & Roast

Taste of Inspirations Olive Oil Roasted Salmon with Smoky Mango Sauce
Ingredients
olive oil cooking spray
1 cup cubed fresh or frozen defrosted mango
1 clove garlic
1 Tbsp. fresh lime juice, or to taste
3/4 tsp. smoked paprika
1 1/4 -inch-thick slice fresh ginger, peeled
11/2 Tbsp. Taste of Inspirations Mango Pepper Jelly
11/2 Tbsp. Taste of Inspirations Greek Extra Virgin Olive Oil, divided
water as needed
4 (6 oz.) salmon fillets
1/8 tsp. Taste of Inspirations Salish Alder Smoked Fine Salt, or to taste
1/2 tsp. freshly ground black pepper
1/4 cup sliced almonds
1 ripe avocado, thinly sliced
cilantro sprigs for garnish (optional)
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Taste of Inspirations Olive Oil Roasted Salmon with Smoky Mango Sauce

Taste of Inspirations Olive Oil Roasted Salmon with Smoky Mango Sauce

Taste of Inspirations Olive Oil Roasted Salmon with Smoky Mango Sauce
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:40 minutes
directions
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment and spray with cooking spray.
2. Add mango, garlic, lime juice, smoked paprika, ginger, mango pepper jelly, and 1/2 Tbsp. of the oil to a blender and blend until completely smooth. Mixture should be pourable. If mixture is too thick, add up to 3 Tbsp. water. Alternatively, place ingredients in a deep bowl and use an immersion blender to puree.
3. Pour puree into a medium saucepan. Over medium heat, bring to a boil, then reduce heat to low and cook for 10 minutes. Cool for 5 minutes then strain through a fine sieve and set aside.
4. Season all sides of the salmon fillets with salt and pepper. Place skin-side down on prepared baking sheet. Brush tops and sides with remaining 1 Tbsp. oil. Roast until salmon is cooked through, about 12 to 15 minutes.
5. While salmon is roasting, heat almonds in a skillet over medium heat until toasted, stirring frequently, about 4 to 5 minutes. Immediately transfer almonds to a plate to cool. 6. To serve, place salmon on 4 plates. Spoon mango sauce over each fillet, then top with avocado slices, toasted almonds, and, if desired, cilantro sprigs.
Source: Hannaford fresh Magazine, January - February 2015

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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