Salsa and Mango-Pepper Crusted Salmon |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
This was a kitchen experiment I did that came out incredibly well. The inspiration for the recipe came from a hot sauce I stumbled across in my travels, and the discovery of a wonderfully tasty and locally made fresh salsa. Ingredients:
1 lb salmon fillet |
1 tablespoon butter (olive oil is a good, possibly healthier substitute) |
1 teaspoon old bay seasoning (or any similar crab or seafood seasoning will work) |
1/2 cup salsa, fresh, mild (you can generally find it in the refrigerated section of your grocery store) |
2 tablespoons mango pepper hot sauce (i used mangolian sweet heat , but any non-vinegar based sauce will do, use your favorite!) |
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a baking pan (I used an olive oil flavored cooking spray) and place salmon fillet in pan.
3. Spread butter over the salmon (depending on how fatty the filet is, you may want to use more or less butter).
4. Sprinkle the Old Bay on the filet, giving an even, but light coating.
5. Drizzle the mango pepper sauce over the fillet, once again, trying to coat it as evenly as possible. Use more or less, depending on your tastes.
6. Coat the top of the salmon fillet with the fresh salsa, giving a solid, even coat.
7. Bake the salmon fillet at 350 for about 20 minutes.
8. Serve with rice and/or a salad.
|
|