Mango Chipotle Salmon

Sweet and spicy, this delicious mango chipotle salmon recipe is served with a mango jalapeno pico de gallo that is sure to brighten up your day and your taste buds.

Our friend and BBQ master Steve W. created this dish using cedar planks on the BBQ, but it can just as easily be baked in the oven.

Ingredients

Fish

• 4 x 150 grams (approx. 5oz) pieces of Skipper Otto salmon- skin on
• 2 tsp table salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp chipotle powder - diveded
• 300 ml mango juice
• 2 Tbsp real maple syrup
• 2 garlic cloves - crushed or finely chopped
• 1 Tbsp butter
• 1 tsp onion powder
• 1 lime - juiced
• 1 cedar plank - pre-soaked for at least 6 hours

Pico de gallo

• 1 mango - cut into small cubes
• 1/2 large jalapeno - finely diced and deseeded
• 3 Tbsp red onion - finely diced
• 1/2 red pepper - finely diced
• 1 lime - juiced
• 3 Tbsp cilantro- chopped
• 1 tsp salt
• 1 tsp sugar

Sides

• Rice - as per instructions
• Salad - assemble as to your preferences

Directions

1. Mix all of the pico de gallo ingredients and let rest in the fridge for at least an hour. Remove from the fridge about an hour before serving. This pico de gallo has more flavour when served at room temperature.
2. Mix the 2 teaspoons of salt, 1 teaspoon pepper, ½ teaspoon garlic powder and just ½ teaspoon of the chipotle powder. This will be used to season the salmon just before cooking.
3. In a small saucepan mix the mango juice, maple syrup, garlic, onion powder and the other ½ teaspoon of chipotle power. Over medium high heat bring the ingredients to a boil then reduce heat to a simmer. You’ll want to reduce the sauce to about half and it should thicken up. (About 15-20 minutes). Once the sauce has reduced by half, add the butter and lime juice and stir. The butter will give the sauce a nice shine.
4. While the sauce is reducing, preheat your BBQ to medium high heat, or heat your oven to 200c.
5. Season the flesh side of the salmon with the salmon seasoning mixture.
6. Place the pre-soaked cedar plank directly over the heat and let it char a bit. Once it’s charred, flip it over and add the seasoned salmon. Brush with the sauce and cook for about 10 or 15 minutes or until internal temperature is 51c. Continue to brush the salmon occasionally, and keep the BBQ lid down while cooking.
7. If you're using the oven, line a baking sheet with parchment paper and cook as described above, basting occasionally.)

Plating:

Place a heaping scoop of rice, and assemble a salad on the plate. Add the salmon, and top with the mango pico de gallo - Enjoy!

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram