Mustard Mango Salmon
Serves 2
Here is what you need:
2 skinless salmon filets, about 6-8 ounces each
1 ripe mango, peeled and cut into chunks
2 tsp mustard
1 cup plain panko bread crumbs
2 TBS grapeseed oil
kosher salt and fresh cracked black pepper
fresh chopped cilantro or parsley
lime wedges
Here is what you need to do:
Put the mango and mustard into a food processor or blender and mix until smooth. Put the mixture into a shallow dish.
Put the panko in a separate shallow dish.
Season the salmon on both sides with salt and pepper.
Heat the oil on medium high in a non-stick frying pan.
Put a piece of salmon into the mustard mango mixture and coat it. Lift the fish out of the dish, shake off the excess then put it in the panko dish and coat it on both sides and set on a plate. Do the same with the other filet.
Place the salmon in the hot pan and let it cook for about 4 minutes. Do not move the fish during this time.Carefully flip the fish and cook for another 3 to 4 minutes or until it is done to your liking.
Place the fish on a clean dish to rest.
You will have leftover mustard mango sauce if you want to use it as a side for your dish put it in a small saucepan and bring to a boil then turn down the heat to a simmer. You have to cook it before you use it! Give it a taste and season with salt and pepper if you want. You could even add a little heat!
Place the fish on a dish, sprinkle with the cilantro and serve with a lime wedge. Let’s Eat!!