MANGO-POMEGRANATE SALMON
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
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!
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