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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