Salmon With Mango Sauce

Recipe by Dancer
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12 -16
    ounces salmon fillets (6-8 oz per person, thin filets are better because they will cook more evenly)
  • 23 - 1
    cup 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)
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DIRECTIONS

  • 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.
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