If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This was inspired by my Asian Inspired Salmon recipe posted here a while back. The glaze for the salmon in that one is orange marmalade based. With this I start with a mango marmalade and go from there. We like salmon either cool or at room temperature and this is fitting for a warm day...and it's very make ahead! —inpatskitchen
For the mango marinade
- 1 navel orange, peel and all, sliced very thin and then the slices quartered
- 1/2 of a large lemon, thinly sliced, peel and all, the slices then quartered
- 3 cups water
- 3 cups diced mangos (small dice)
- 1 cup granulated sugar
- 3 cloves crushed garlic
- 1 tablespoon grated fresh ginger
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 additional tablespoons granulated sugar
- 2 teaspoons sesame oil
- In a medium sauce pan place the orange, lemon and water. Bring up to a boil and then simmer for 30 minutes.
- Add the cubed mango and sugar, bring back up to a boil and then simmer for 20 more minutes. Using a potato masher (or something similar), mash the mixture until it's only a little chunky.
- Add the garlic, ginger, soy, vinegar, salt, crushed red pepper, sesame oil and the additional 2 tablespoons of sugar. Bring up to a boil again and then simmer for an additional 5 to 7 minutes. Cool.
For the salad and salmon
- 4 six ounce skinless salmon fillets
- 1 1/4 cups pearl couscous
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 red mango peeled and cut in 3/4 inch cubes
- 3/4 cup thinly sliced green onions
- The mango marinade
- Thinly sliced green onion for garnish
- Marinate the salmon fillets in 1 1/2 cups of the mango marinade for 1 to 2 hours under refrigeration. After marinating place the fillets with some marinade still on in a baking dish and roast in a 425F preheated oven for 10 to 15 minutes, depending on the thickness of the fillets. Remove from the baking dish and cool.
- Bring the 1 3/4 cups water up to a boil, add the salt and couscous and simmer for about 8 minutes or as your package directs. Cool.
- Once cooled, mix the couscous with 3/4 cups of the marinade and gently stir in the mango and sliced green onion.
- Place 1/4 of the couscous and mango on a dinner plate, top with a piece of salmon and garnish with green onion slices. If you like, offer more of the marinade for "dipping".
- NOTE: You'll undoubtedly have more marinade than you need. Save it and use it on some grilled chicken in a day or two.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Mangoes
Beet Greens Can't be Beat
The summer braise worth turning on the oven for
Beet greens can't be beat.
Last day for free shipping! Use code FIREWORKS.
7 food-filled honeymoons.
Savor the season.