Best Mango Mustard Salmon Recipes

MANGO MUSTARD SALMON

Steps:

• Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
• Transfer to a serving dish and sprinkle with parsley.

MAPLE-MUSTARD SALMON WITH MANGO

Steps:

• Turn on broiler, if using, and cover broiler pan with aluminum foil.
• Mix the vinegar, mustard, maple syrup and pepper to taste in a large bowl.
• Wash and dry the salmon, and place in the marinade, turning to coat.
• Prepare stove-top grill, if using. Grill salmon on both sides, following the Canadian rule: measure salmon at thickest part and cook 8 to 10 minutes to the inch.
• Peel and cube mango; heat the remaining marinade until it boils.
• When salmon is cooked, top with heated marinade and mango and serve.

MANGO-MUSTARD SALMON

Steps:

• Peel and pit the mango, and puree the flesh.
• Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
• Simmer for 20 minutes, stirring occasionally.
• Let cool, then puree in a blender or food processor.
• At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
• Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
• Midway through the cooking, rebaste with 1/3 cup of the glaze.
• Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.

MAPLE-MUSTARD SALMON WITH MANGO

Steps:

• 1. Turn on broiler, if using, and cover broiler pan with aluminum foil.
• 2. Mix the vinegar, mustard, maple syrup and pepper to taste in a large bowl.
• 3. Wash and dry the salmon, and place in the marinade, turning to coat.
• 4. Prepare stove-top grill, if using; grill salmon on both sides, following the Canadian rule: measure salmon at thickest part and cook 8 to 10 minutes to the inch.
• 5. Peel and cube mango; heat the remaining marinade until it boils.
• 6. When salmon is cooked, top with heated marinade and mango and serve.

MANGO WASABI HONEY MUSTARD SALMON

Steps:

• 1 Light grill
• 2 Cut salmon into 2 oz portions.
• 3 Rub with seafood seasoning.
• 4 In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating.
• 5 Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado.
• 6 Grill fish for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F.
• 7 Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.

ALASKA SALMON WITH MANGO MUSTARD AND BLACK BEANS

Steps:

• This entrée has a knock-out presentation and a lively flavor. Serve with spinach salad and couscous on the side for a well-rounded meal. Estimated Times Preparation Time: 20 mins Cooking Time: 20 mins

MANGO MUSTARD SALMON

Steps:

• Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary. Transfer to a serving dish and sprinkle with parsley.