Best Planked Salmon With Peach Mango Salsa Recipes

Salmon With Peach Mango Salsa image

Provided by dakotah

Categories Healthy

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 260.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 54.3, Sodium 223.8, Carbohydrate 36.6, Fiber 2, Sugar 33.1, Protein 21.5

Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
3 tablespoons finely chopped shallots
1/4 cup lightly packed fresh basil leaves
Pinch of red pepper flakes
3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced
1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced
1/4 cup granulated sugar
1/2 cup cider vinegar
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 (6 to 7-ounce) salmon fillets, patted dry with paper towels
2 tablespoons extra-virgin olive oil

Steps:

In a large heavy skillet, melt the butter over medium-high heat. Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes. Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften. Add the sugar and cook until melted. Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally. Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth. Season, to taste, with salt and pepper. Pour into a bowl and set aside.
Lightly brush the salmon with olive oil. Season it with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes. Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium. Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top. Pass the remaining salsa at the table.