Best Mango Pomegranate Salmon Recipes

MANGO-POMEGRANATE SALMON

Mango-Pomegranate Salmon image

My apartment-mate Melinda made up this tasty recipe when we were in college. The start-up costs are a little expensive, but since you only use a little bit of the pricier ingredients each time you make it, I think it's well worth it! Serve it up over rice. It's easy to make and the presentation is very impressive for company. *** Caution: I recommend using dried rosemary and a non-stick pan as using other pans and fresh rosemary have caused the beautiful caramel colored sauce to turn black (no good for presentation, still a great taste). I prefer a wok, but any frying pan will do!

Provided by Qweniver

Categories Weeknight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 salmon fillets (you can cut up bigger pieces of salmon)
1 tablespoon pomegranate chipotle barbecue sauce (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it ) or 1 tablespoon marinade (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it )
1/2 cup pomegranate juice (such as POM)
2 tablespoons olive oil
2 mangoes
1 teaspoon rosemary
1/2 teaspoon ground ginger
1 teaspoon cumin

Steps:

Directions:.
Peel and chop mango (set aside).
Skin Salmon if not pre-skinned and double check for bones.
In nonstick pan:.
add olive oil, bbq sauce, juice, spices and mango. Let simmer on low-medium heat stirring frequently approximately 10-15 min or until thickened slightly.
If using wok, rub salmon slightly on warm sides of pan to sear the bottom and the fish will hold together better. If not using wok just gently place salmon in mango-pom sauce.
Flip salmon gently after 5-8 minutes depending on thickness of cuts. Salmon is done when inside of fillets are a paler pink and flake easily. Sauce keeps fish from getting overdone for the most part, so don't stress if you want to give it a little more time.
Serve over rice and enjoy!

ORANGE POMEGRANATE SALMON

Orange Pomegranate Salmon image

A colorful, festive salmon dish makes an impressive addition to your holiday table-and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 small red onion, thinly sliced
1 skinned salmon fillet (about 2 pounds)
1/2 teaspoon salt
1 medium navel orange, thinly sliced
1 cup pomegranate seeds
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh dill

Steps:

Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet., Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Nutrition Facts : Calories 307 calories, Fat 19g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 274mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SWEET N'SPICY MANGO SALMON

Sweet N'spicy Mango Salmon image

This delicious, quick and simple low-calorie meal serves two. recipe easily doubles or triples to serve more.

Provided by alexmack87

Categories One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 large mango
8 -12 ounces salmon (two 4-6oz filets)
1 tablespoon soy sauce
1 teaspoon fresh minced ginger
1 teaspoon fresh minced garlic
1 tablespoon lemon juice
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon sugar
1/2 tablespoon crushed red pepper flakes

Steps:

1. Preheat oven to 375 degrees.
2. Cut mango in to halves (watch for the pit) and peel off the skin. Julienne the mango in to long strips.
3. As sizes and amounts will vary, take aprox. 1/4 of the mango strips and place them in to a food processor or blender and puree them until a thick liquid is formed. Set the remaining 3/4 of the mango strips aside.
4. Mix together the mango puree, soy sauce, ginger, garlic, lemon juice, and brown sugar in a small bowl to form the sauce for the salmon.
5. Place the salmon filets in a shallow baking pan lined with foil. Heavily baste the salmon filets with the sauce, and pour remaining sauce around filets.
6. Mix together remaining mango strips, cinnamon, and sugar. Make sure that all mango strips are evenly coated.
7. Place mango strips around the salmon filets.
8. Sprinkle the filets and mango strips wit hthe crushed red pepper.
9. Fold up the sides of foil so that all ingrediants remain touching throughout the baking process.
10. Bake for 12-15 minutes, or until salmon flakes with a fork.
*larger filets may need longer cooking time.