Mango Horseradish Sauced Salmon With Slivered Garlic

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An easy, simple and delicious recipe for Alaskan salmon. Healthy and nutritious!

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Yields6 Servings
Prep Time5 hrsCook Time10 hrsTotal Time15 hrs
 1 6 to 7 lb. Fillet Alaskan Salmon
 1/2 Mango, cubed and pureed.
 3/4 Cup Lemon Juice (divided)
 1/2 Cup Dry White Wine
 1/8 Cup Honey
 2 Tbsp. Pure Horseradish
 1 Tsp. Black Pepper
 1 Tbsp. Dried Oregano
 1/8 Cup Butter
 7 to 8 Cloves of Garlic, cleaned, peeled, thinly sliced and roasted
 Non stick cooking spray.
1

Heat oven to 550 degrees (bake, not broil).

2
3

Peel and clean the garlic cloves. Slice very thinly and spread on a non stick baking sheet. Roast for about 2 to 3 minutes or until nicely browned in 550 degree oven. Set aside.

4
5

We always coat our fish with lemon juice for about 30 to 40 minutes before cooking.

6
7

Place the salmon fillet in a large pan and pour 1/2 cup of the lemon juice over. Set aside while you prepare the marinade.

8
9

For the marinade:

10
11

Cut the mango in half, lengthwise and cube.

12
13

Combine 1/2 of the mango, peeled and cubed, in a food processor.

14
15

Add the rest of the lemon juice, 1/4 cup; the white wine, the honey, horseradish and spices.

16
17

Process for about 2 to 3 minutes.

18
19

Spray a large pan with a little non stick cooking spray.

20
21

Place the salmon fillet in the pan. I cut it in half for easier handling.

22
23

Top each half with butter.

24
25

Sprinkle with a little more dried oregano and pepper.

26
27

Place in preheated 550 degree oven for 3 minutes.

28
29

Remove from oven and coat the salmon with half of the marinade.

30
31

Return to oven and bake for 6 minutes.

32
33

After 6 minutes, remove from oven. Coat with remainder of the marinade and top with garlic slivers. Return to oven and bake for another 2 minutes.

34
35

Serve and enjoy! This 6 to 7 lb. fillet serves 4 to 6. If you prefer to work with smaller amounts, simply cut the marinade ingredients in half.

Ingredients

 1 6 to 7 lb. Fillet Alaskan Salmon
 1/2 Mango, cubed and pureed.
 3/4 Cup Lemon Juice (divided)
 1/2 Cup Dry White Wine
 1/8 Cup Honey
 2 Tbsp. Pure Horseradish
 1 Tsp. Black Pepper
 1 Tbsp. Dried Oregano
 1/8 Cup Butter
 7 to 8 Cloves of Garlic, cleaned, peeled, thinly sliced and roasted
 Non stick cooking spray.

Directions

1

Heat oven to 550 degrees (bake, not broil).

2
3

Peel and clean the garlic cloves. Slice very thinly and spread on a non stick baking sheet. Roast for about 2 to 3 minutes or until nicely browned in 550 degree oven. Set aside.

4
5

We always coat our fish with lemon juice for about 30 to 40 minutes before cooking.

6
7

Place the salmon fillet in a large pan and pour 1/2 cup of the lemon juice over. Set aside while you prepare the marinade.

8
9

For the marinade:

10
11

Cut the mango in half, lengthwise and cube.

12
13

Combine 1/2 of the mango, peeled and cubed, in a food processor.

14
15

Add the rest of the lemon juice, 1/4 cup; the white wine, the honey, horseradish and spices.

16
17

Process for about 2 to 3 minutes.

18
19

Spray a large pan with a little non stick cooking spray.

20
21

Place the salmon fillet in the pan. I cut it in half for easier handling.

22
23

Top each half with butter.

24
25

Sprinkle with a little more dried oregano and pepper.

26
27

Place in preheated 550 degree oven for 3 minutes.

28
29

Remove from oven and coat the salmon with half of the marinade.

30
31

Return to oven and bake for 6 minutes.

32
33

After 6 minutes, remove from oven. Coat with remainder of the marinade and top with garlic slivers. Return to oven and bake for another 2 minutes.

34
35

Serve and enjoy! This 6 to 7 lb. fillet serves 4 to 6. If you prefer to work with smaller amounts, simply cut the marinade ingredients in half.

Mango Horseradish Sauced Salmon With Slivered Garlic
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