Salmon With Peach Mango Salsa |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe came from Betty Crocker, but I motified the recipe some Instead of 1 salmon fillet I used 2 can of salmon. My husband told me this was a keeper. Was wonderful. Ingredients:
14 3/4 ounces salmon (2 cans) |
1/4 cup packed brown sugar |
1/4 cup lime juice |
1 tablespoon honey |
1/4 teaspoon salt |
2 mangoes, well ripen |
1/4 cup cilantro (i used dried flakes) |
Directions:
1. In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
2. Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
3. I cooked 325 for 30 minutes.
4. Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
5. I made a salad to go with it and it was delicious.
6. Note:.
7. the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.
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