Lentil and Rice Stuffed Peppers
Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.
Dinner · Vegetarian
Mango Horseradish Sauced Salmon With Slivered Garlic
Mango Horseradish Sauced Salmon With Slivered Garlic. Made with salmon, mango and horseradish. Get ingredient amounts and step-by-step instructions.
15 hrs6 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 1 6 to 7 lb. Fillet Alaskan Salmon
- ½ Mango, cubed and pureed.
- ¾ cup Lemon Juice (divided)
- ½ cup Dry White Wine
- ⅛ cup Honey
- 2 tbsp Pure Horseradish
- 1 tsp Black Pepper
- 1 tbsp Dried Oregano
- ⅛ cup Butter
- 7 to 8 Cloves of Garlic, cleaned, peeled, thinly sliced and roasted
- Non stick cooking spray.
How to make Mango Horseradish Sauced Salmon With Slivered Garlic
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Heat oven to 550 degrees (bake, not broil).
- 02
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.
- 03
We always coat our fish with lemon juice for about 30 to 40 minutes before cooking.
- 04
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.
- 05
For the marinade:
- 06
Cut the mango in half, lengthwise and cube.
- 07
Combine 1/2 of the mango, peeled and cubed, in a food processor.
- 08
Add the rest of the lemon juice, 1/4 cup; the white wine, the honey, horseradish and spices.
- 09
Process for about 2 to 3 minutes.
- 10
Spray a large pan with a little non stick cooking spray.
- 11
Place the salmon fillet in the pan. I cut it in half for easier handling.
- 12
Top each half with butter.
- 13
Sprinkle with a little more dried oregano and pepper.
- 14
Place in preheated 550 degree oven for 3 minutes.
- 15
Remove from oven and coat the salmon with half of the marinade.
- 16
Return to oven and bake for 6 minutes.
- 17
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.
- 18
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.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe.
You may also like
Roasted Fennel and White Bean Bake with Lemon
Tender fennel wedges and white beans bake in a thick tomato sauce under crisp lemon-parsley breadcrumbs. A four-portion, dairy-free autumn dinner.
Leek, Potato and White Bean Gratin with Thyme
Thin potatoes and cleaned leeks simmer in vegetable broth, then bake with ready-cooked white beans and a cheddar top. Four vegetarian dinner portions without cream or bacon.
Roasted Cauliflower and Chickpea Shawarma Bowls
Spiced roasted cauliflower and chickpeas sit over couscous with cool cucumber, tomatoes and a lemon tahini drizzle. Keep the vegetables and sauce separate for lunch leftovers.