Mango Bourbon Salmon
Ingredients
The salmon
-
4
ounces
salmon fillets, skinless and boneless
The marinade
-
¼
cup
lite soy sauce
-
¼
cup
olive oil
-
¼
cup
brown sugar
-
¼
cup
fresh lime juice
-
2
cloves
garlic, finely minced
-
1
teaspoon
fresh ginger, peeled and grated
-
¼
teaspoon
black pepper
-
1
teaspoon
sea salt
The Mango Bourbon Barbecue
-
1
cup
mango chunks, pureed (fresh or frozen)
-
2
tablespoons
bourbon
-
2
tablespoons
honey
-
2
tablespoons
sweet chili sauce
The garnish
-
2
each
scallion, thinly sliced – green tops
-
1
tablespoon
cilantro, finely chopped
-
1
tablespoon
sesame seeds, toasted
The Jasmine Rice
-
1½
cups
Jasmine rice or your favorite rice or grain
-
2½
cups
water
-
½
teaspoon
sea salt
-
¼
cup
red pepper, fine dice
-
¼
cup
scallion, white part only – sliced
-
1
teaspoon
cilantro, finely chopped
Instructions
- Combine all marinade ingredients in a bowl and mix well.
- Place the salmon fillets in a baking dish or storage bag and add the marinade, refrigerating for 90 minutes.
- While the salmon is marinating, cook the rice by boiling water with salt, adding rice, covering, and simmering for 5 minutes.
- Remove the rice from heat and let it sit covered until done, then fluff and mix in scallions, red peppers, and cilantro.
- For the glaze, blend the glaze ingredients until smooth, then heat in a saucepan until it boils lightly.
- Preheat the oven to 400°F (200°C).
- Prepare four 16-inch sheets of non-stick foil, placing one cup of rice in the center of each.
- Top the rice with a salmon filet and brush with the mango bourbon glaze.
- Seal the foil packets and place them on a baking sheet in the oven for 15-20 minutes.
- Toast sesame seeds in a dry skillet until lightly browned.
- Remove the salmon from the oven, open the packets, and garnish with toasted sesame seeds, scallions, and cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
788
Total fat
26g
Total carbohydrates
92g
Total protein
41g
Sodium
1860mg
Cholesterol
94mg
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