Prep 5 mins
Cook 10 mins
This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)
- 340.19-453.59 g salmon fillets (6-8 oz per person, thin filets are better because they will cook more evenly)
- 158.51-236.59 ml mango juice (1/3 - 1/2 cup per person, either puree your own from fresh mangoes or Goya mango juice will do just)
- scallion, chopped (for garnish, approximately a small handful per fillet)
- olive oil (small amount for cooking)
- The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
- Otherwise, just wait for it to come off during the cooking process.
- Heat enough oil to coat the pan, and then add the salmon fillets.
- Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
- Cook the fillet until no longer pink, then remove from the pan.
- Sprinkle with chives and serve with rice.
okay, so I changed the recipe some to my own personal liking... after flipping it to the second side, I sprinkled a light dust of cayenne pepper, grounded coarse salt, freshly grounded black pepper, and Trader Joe's South African Smoke Seasoning Blend. Put the lid on the pan and let it simmer for a bother 3-5 minutes. It turned out so delicious. If you like a nice contrast of the sweetness of fresh mango (I made my own puree), and the spicy taste. The scallion on top really was a nice finish. I only had broccoli so I served it with a side of steamed broccoli and fresh mango chunks on the side. Yum!!!
Not too bad. I'll make it again for myself, but I don't think I'd make it for company. It was really easy to make and I pureed a mango which somewhat strangely complemented the salmon.
For Rita: Cut it up into a small fruit salad or add the chunks to a salad