This was a kitchen experiment I did that came out incredibly well. The inspiration for the recipe came from a hot sauce I stumbled across in my travels, and the discovery of a wonderfully tasty and locally made fresh salsa. For those that want to recreate the recipe just as I posted it, The "Mangolian Sweet Heat" hot sauce can be found here: http://www.catchafirespicy.com/MongoliaSweetHeat.htm
- 1 lb salmon fillet
- 1 tablespoon butter (olive oil is a good, possibly healthier substitute)
- 1 teaspoon Old Bay Seasoning (or any similar crab or seafood seasoning will work)
- 1⁄2 cup salsa, fresh, mild (you can generally find it in the refrigerated section of your grocery store)
- 2 tablespoons mango pepper hot sauce (I used "Mangolian Sweet Heat", but any non-vinegar based sauce will do, use your favorite!)
- Preheat oven to 350 degrees F.
- Lightly grease a baking pan (I used an olive oil flavored cooking spray) and place salmon fillet in pan.
- Spread butter over the salmon (depending on how fatty the filet is, you may want to use more or less butter).
- Sprinkle the Old Bay on the filet, giving an even, but light coating.
- Drizzle the mango pepper sauce over the fillet, once again, trying to coat it as evenly as possible. Use more or less, depending on your tastes.
- Coat the top of the salmon fillet with the fresh salsa, giving a solid, even coat.
- Bake the salmon fillet at 350 for about 20 minutes.
- Serve with rice and/or a salad.