- Most Helpful
- Highest Rating
Nice idea, but the sweet / sour was not tweaked well, in my opinion. Next time I will use much less lemon juice and more sweetener. Which brings me to my next point: sugar? Sugar is not good for you. I substituted honey.
The salsa looks kind of disgusting, but it tastes GREAT!
Very tasty as has been said. Low calorie also. Adjust the lemon or lime juice/sugar mixture to suit your own taste. Same goes for the red pepper flakes. I also cooked in a foil packet to keep everything together and in contact. The fish is actually "boiled" in the juices of the fruit. I will make this again. Jim in So Calif
This was very good. The mango puree/spice combo was delicious and the sliced mango on top enhanced the flavor of the puree. It was just the right amount of sauce for two fillets. I put the mango and seasonings into the food process all at once to blend. I cooked the salmon in foil packets rather than a pan (I used heavy duty aluminum foil). I baked for 12 minutes and let the salmon sit in the sealed packets for another 2-3 minutes. Will make again. Thanks for posting!
I was asked my the recipe's creator to try this concauction of hers and I'm glad that I did; this salmon was DELICIOUS! Sweet and tangy with just enough kick. I didn't have any fresh garlic, so I used preminced garlic, and I used a mango that wasn't quite ripe enough, but it softens as it bakes, so it turned out perfectly. I can't wait to try it again with a riper mango and fresh garlic!