Mangoes add a splash of color and tropical flavor to this soon-to-be favorite dish!
You can substitute virtually any fish fillets for the salmon. Puree any extra mango sauce and store it in the freezer divided into ¼-cup portions. It's best to prepare the sauce ahead of time, and add the chopped mangoes just before glazing the salmon. Accompany with rice or unpeeled potatoes, sliced and roasted then sprinkled with rosemary. To add a splash of color to the finished dish, add a garnish of thinly sliced fresh mango.
- ½ pound butter
- ½ cup brown sugar
- 2 ripe mangoes
- Fresh lemon or lime juice
- 2 pounds salmon fillets
Melt the butter in a small saucepan; add the sugar and 1 cup of water. Cook over medium heat, stirring frequently, until thick, about 30 minutes. Remove the pan from the stove. Puree one of the mangoes and pour the puree into the sauce. Halve the other mango. You're going to dice half of the mango for the sauce, and slice the other half for the garnish. (Set the sliced mango aside and squeeze with the lemon or lime juice to prevent it from browning.) Add the diced mango to the sauce, and cook it for another 30 to 45 minutes. The sauce will have a syruplike consistency.
Either grill the salmon or bake it at 425. Baste the salmon with the mango glaze before cooking, and once again after the salmon is cooked through, which will take about 10 minutes.
Place the salmon fillets on a serving plate, brush again with the glaze, and garnish with the mango slices placed on end.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.