Fish for Dinner: Mango-glazed King Salmon

Image: Hadwen Seymour, U.S. Fish and Wildlife Service

I learned a few things during the preparations for this meal and post:

1)  King Salmon is the state fish of Alaska; and

2)  Crispy salmon skin is apparently a delicacy, akin to deep-fried pork rinds or chiccarones.

Confession: I’ve never tried pork rinds. Not sure which will happen first – salmon rinds or pork … place your bets. 

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How We Prepared It:

• Mango-glazed salmon filets
  
• Mashed potatoes 
  
• Green beans
  
• Cotes du Ventoux wine, a nice little red from the Rhone Valley in France

Ingredients for the mango glaze

Simmer together

Strain out the solids

Look at the beautiful salmon filets!

After the broiler

Filets are cooked and glazed, ready to eat

Please enjoy this little fishin' ditty as you read on for the recipe and the verdict. 

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Mango-glazed Salmon
Recipe from Coastal Living 

Printable Recipe - Mango Glazed Salmon Filets
File Size:	469 kb
File Type:	pdf

Download File

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Yield: 6 servings

Ingredients:

• 2 tablespoons soy sauce
  
• 1 tablespoon minced fresh ginger
  
• 1 (3-inch) cinnamon stick
  
• 1 star anise
  
• 1 teaspoon rice vinegar
  
• 1 (10-ounce) bottle mango nectar
  
• 6 (6-ounce) salmon filets, about 1 inch thick
  

Directions:

• Stir together first 6 ingredients in a small saucepan (everything except the fish).
  

• Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until reduced to ¾ cup. 
  

• Pour mango mixture through a wire-mesh strainer; discard solids.
  

• Return mango mixture to saucepan; keep warm.
  

• Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5-1/2 inches from heat about 3-5 minutes. 
  

• Brush fish with 1/3 cup of mango mixture. 
  

• Broil 2-3 minutes more or until fish flakes easily with a fork. 
  

• Spoon remaining mango mixture evenly over fish. 

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The Verdict: Good idea – sweet fruity glaze atop this hearty fish – but I took the sauce off the heat too soon. It didn’t thicken up enough. 

Will definitely try this again – the cinnamon and star anise flavors make it very special.

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