Salmon With Peach Mango Salsa

Name: Salmon With Peach Mango Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
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)

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Recipe by Chef #220151

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.

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

14 ³⁄₄

ounces salmon (2 cans)
¹⁄₄

cup packed brown sugar
peach-mango salsa
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

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.
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.
I cooked 325 for 30 minutes.
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.
I made a salad to go with it and it was delicious.
Note:
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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