Baked Pepper-Crusted Salmon with Mango Peach Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound fillet of Alaskan wild-caught salmonfreshly ground peppercoarse sea salt 1 jalapeno or other fresh, relatively spicy red or green chile, seeds removed2 cloves garlic1 medium ripe mango (or, if your mango doesn't produce as much flesh as you'd like, one mango + one peach), pitted and peeled (I didn't peel the peach)1 peach (optional, see above)¼ teaspoon salt¼ cup coconut milk2 tablespoons fresh lime juice1 cup coarsely chopped cilantro
Yields 4 servings
To make the salmon, preheat oven to 400 degrees. Place salmon, skin-side down, on a large piece of aluminum foil. Coat the top side of the salmon heavily with pepper, and not quite as heavily with salt. (I actually over-salted this. I didn't think that was possible but it is. There was some scraping off the salty crust while eating. Keep in mind, as I often forget to do, that you can always add more salt later.) Fold aluminum foil to make an enclosed tent around salmon. There should be no holes, but the foil shouldn't be lying flat on top of the salmon. Mine probably had a one-inch space, and it worked beautifully. Bake for about 20 minutes, then check on it to see if it's cooked through. (I just cut into the thickest middle part to see if it was opaque. I had to bake it about thirty minutes total.)
While salmon is baking, make the absolutely magically delicious mango (+ peach) sauce. In a food processor or blender, mince the chile and garlic. Scrape down the sides of the bowl and then add the mango (and peach) and process to chop as finely as possible, for about a minute or so. Add the salt, coconut milk, and lime juice and process until smooth. Add the cilantro and pulse until it is finely chopped and well-combined into the sauce. This stores well in the refrigerator for a few days.
To serve, cut the salmon into four portions and drizzle (heavily) with mango sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUNTFORCEMAMA.
To make the salmon, preheat oven to 400 degrees. Place salmon, skin-side down, on a large piece of aluminum foil. Coat the top side of the salmon heavily with pepper, and not quite as heavily with salt. (I actually over-salted this. I didn't think that was possible but it is. There was some scraping off the salty crust while eating. Keep in mind, as I often forget to do, that you can always add more salt later.) Fold aluminum foil to make an enclosed tent around salmon. There should be no holes, but the foil shouldn't be lying flat on top of the salmon. Mine probably had a one-inch space, and it worked beautifully. Bake for about 20 minutes, then check on it to see if it's cooked through. (I just cut into the thickest middle part to see if it was opaque. I had to bake it about thirty minutes total.)
While salmon is baking, make the absolutely magically delicious mango (+ peach) sauce. In a food processor or blender, mince the chile and garlic. Scrape down the sides of the bowl and then add the mango (and peach) and process to chop as finely as possible, for about a minute or so. Add the salt, coconut milk, and lime juice and process until smooth. Add the cilantro and pulse until it is finely chopped and well-combined into the sauce. This stores well in the refrigerator for a few days.
To serve, cut the salmon into four portions and drizzle (heavily) with mango sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUNTFORCEMAMA.
Nutritional Info Amount Per Serving
- Calories: 322.7
- Total Fat: 12.7 g
- Cholesterol: 80.5 mg
- Sodium: 650.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.0 g
- Protein: 30.3 g
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