Best 6 Salmon With Mango Dressing Recipes

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Indulge in a culinary journey that harmonizes the vibrant flavors of salmon with the tropical allure of mango. This recipe collection presents a tantalizing array of dishes that elevate the classic pairing of salmon and mango to new heights. From the tangy zest of a Mango-Avocado Salsa to the creamy richness of a Mango-Coconut Sauce, each recipe offers a unique symphony of flavors that will tantalize your taste buds. Dive into the delectable world of salmon and mango, and discover a world of culinary delight.

Here are our top 6 tried and tested recipes!

GRILLED SALMON WITH MANGO SALSA RECIPE



Grilled Salmon with Mango Salsa Recipe image

Bright and flavorful, this grilled salmon comes together in just a few minutes. Top it with our tangy mango salsa for a nourishing and delicious dinner!

Provided by Cassie Johnston

Categories     Seafood Recipes

Time 25m

Number Of Ingredients 16

2 cups diced fresh or frozen (thawed) mango (~2 medium mangoes worth)
1 cup diced red bell pepper
1 small jalapeño, seeded and minced
1/2 cup diced red onion
1/2 cup packed cilantro leaves, chopped
Juice and zest of 1 lime
1/2 teaspoon salt, plus more to taste
1/2 teaspoon fresh cracked black pepper
Avocado or coconut oil, for oiling grill grates
1 teaspoon garlic powder
1 teaspoon cumin powder
1/2 teaspoon fine sea salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon ground cayenne pepper
4 wild caught salmon filets, 6-8 ounces each
Lime wedges, for serving

Steps:

  • Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
  • Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
  • Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
  • Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
  • Serve immediately, topped with the salsa and a squeeze of fresh lime juice.

Nutrition Facts : Calories 650 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 39 grams fat, Fiber 6 grams fiber, Protein 53 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 712 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

CURRIED SALMON WITH MANGO CHUTNEY



Curried Salmon with Mango Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small shallot, sliced
1 serrano chile pepper, thinly sliced (remove seeds for less heat)
1 1/4 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
1 mango, peeled, pitted and chopped
1/4 cup golden raisins
2 tablespoons plus 1/2 to 1 teaspoon distilled white vinegar
4 5-ounce skin-on salmon fillets (preferably wild)
1 large bunch Swiss chard, leaves torn and stems sliced
3 cloves garlic, smashed
1/4 cup chopped fresh mint, plus more for topping

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
  • Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
  • Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

MANGO SALSA SALMON



Mango Salsa Salmon image

This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.

Provided by KASIAN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 7

4 (6 ounce) salmon steaks
3 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, peeled and minced
2 tomatoes, diced
1 sprig fresh cilantro, chopped
2 mangos - peeled, seeded, and diced

Steps:

  • Preheat the oven broiler. Line a broiler pan with foil.
  • Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
  • Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 24 g, Cholesterol 99.1 mg, Fat 28.8 g, Fiber 3.3 g, Protein 35 g, SaturatedFat 5.2 g, Sodium 106.5 mg, Sugar 18.5 g

GRILLED SALMON & MANGO SALAD WITH COCONUT DRESSING



Grilled salmon & mango salad with coconut dressing image

An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

Provided by Jennifer Joyce

Categories     Main course, Starter

Time 25m

Number Of Ingredients 12

4 salmon fillets (about 125g each), boned and skinned
1 tbsp light soft brown sugar
100g green bean , trimmed
1 large ripe mango , peeled and cut into slices
2 shallots , very thinly sliced and broken into rings
handful mint or coriander leaves
50g toasted desiccated coconut
1 thumb-sized red chilli , thinly sliced
3 tbsp coconut cream
juice 2 limes , plus wedges to serve
1 tbsp fish sauce
2 tsp soft brown sugar

Steps:

  • Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
  • Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
  • Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.

Nutrition Facts : Calories 396 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

STICKY MANGO-ROASTED SALMON



Sticky mango-roasted salmon image

Encourage young cooks to make our sticky salmon traybake. The recipe is specially created for children to follow, and includes the equipment needed, too

Provided by Cassie Best

Categories     Dinner

Time 40m

Number Of Ingredients 19

150g green beans
150g thin-stemmed broccoli
6 spring onions
3 tsp olive oil
4 salmon fillets, check for bones (see tip, below)
3 tbsp mango chutney
2 tsp low-salt soy sauce
1 tsp ginger purée
small handful of coriander
cooked noodles or rice, to serve
chopping board
sharp knife
large saucepan
colander
large baking tray (ours was 30cm x 40cm)
kitchen tweezers (optional)
measuring spoons
small bowl
oven gloves

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put a chopping board on your work surface. Snap or carefully chop the stalks off the ends of the green beans. Cut any thick stems of broccoli in half lengthways. Cut the root ends and about 2cm off the green tops of the spring onions, then cut each onion into 3 batons.
  • Fill a large saucepan halfway with water, put it on the hob and turn the heat on to medium-high until the water boils. Carefully tip the prepared vegetables into the pan of boiling water and simmer for 1 min. Put a colander in the sink and carefully tip the veggies and water into it.
  • Find a large baking tray (ours was 30cm x 40cm). Tip the cooked veggies into the tray and drizzle with 2 tsp olive oil. Season with a pinch of salt and toss through the oil until well coated.
  • Push the veggies to the edge of the tray, making space in the middle, then lay the salmon, with the skin side down, in that space. Drizzle the remaining 1 tsp oil over the salmon and season with a pinch of salt.
  • In a bowl, measure 3 tbsp mango chutney, 2 tsp soy sauce and 1 tsp ginger purée, and mix the ingredients together to make a sauce. Pour half the sauce over the veg and salmon.
  • Use oven gloves to carefully put the tray on the middle shelf of the oven. Cook for 15 mins.
  • Carefully remove the tray from the oven using the oven gloves and pour the rest of the sauce over the salmon. Return to the oven for another 5 mins. Pick the coriander leaves and scatter these over the salmon and veg. Serve with cooked noodles or rice.

Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.74 milligram of sodium

SALMON WITH MANGO-CITRUS SALSA



Salmon with Mango-Citrus Salsa image

My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 13

1 large navel orange
1 medium lemon
2 tablespoons olive oil
1 tablespoon capers, drained and coarsely chopped
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium mango, peeled and chopped
1 green onion, thinly sliced
4 salmon fillets (6 ounces each)
1 tablespoon canola oil

Steps:

  • For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

Tips:

  • Choose the right salmon: Opt for wild-caught salmon, which is generally considered to be more flavorful and sustainable. Look for fillets that are firm and have a bright color.
  • Cook the salmon properly: The key to perfectly cooked salmon is to not overcook it. Aim for a medium-rare or medium doneness, where the salmon is still slightly pink in the center.
  • Make the mango dressing ahead of time: This allows the flavors to meld and develop. You can make it up to 2 days in advance and store it in the refrigerator.
  • Use ripe mangoes: Ripe mangoes are sweeter and more flavorful. If you don't have ripe mangoes, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
  • Serve the salmon with your favorite sides: Some popular options include roasted vegetables, steamed rice, or quinoa.

Conclusion:

This recipe for salmon with mango dressing is a delicious and easy way to enjoy this healthy fish. The mango dressing is a perfect complement to the salmon, adding a sweet and tangy flavor. This dish is sure to be a hit with your family and friends!

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