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Wild Sockeye Salmon from Alaska served in Mango sauce

seafoodLovers
Prep-time Bake-time
10 min 20 min
Difficulty
Servings
4 people

INGREDIENTS

  • For the salmon:
  • 1 Alaska Wild Salmon Sockeye
  • 3 tbsp Joe Maple Syrup
  • 2 tbsp Top Apple Vinegar
  • 2 tbsp Chorio extra virgin olive oil
  • ½ tbsp La Chinata sweet smoked paprika
  • 1 tsp Maldon sea salt flakes
  • ½ tsp Maldon ground black pepper
  • For the mango sauce:
  • 2 cups Ardo Mango Chunks, cut from frozen into small cubes
  • 1/2 cup Joe Maple Syrup
  • 1/3 cup Ardo Shallots
  • 1/2 tbsp Ardo Red Chilli Diced
  • 1 tsp Alion thyme, leaves only
  • ½ tsp Maldon sea salt flakes
  • ½ tsp Maldon ground black pepper
  • 1 tbsp Lurpak salted butter
  • Few Alion sprigs of thyme for garnish

METHOD

1. Preheat the oven to 200°C.

2.  In a small bowl combine maple syrup, apple vinegar, olive oil, paprika, salt and pepper. Mix well.

3. Place the salmon skin side down on the baking sheet covered with parchment paper and brush both sides with the maple syrup mixture.

4. Bake for 10-13 minutes, or until salmon flakes easily with a fork.

5. Meanwhile, add all the mango sauce ingredients together in a saucepan.

6. Add 1/2 cup of water and bring to a boil.

7. Simmer for 5-7 minutes or until the sauce starts thickening.

8.  Remove from fire, add butter and stir to combine.

9. Serve salmon with the mango sauce and garnish with sprigs of thyme.

Kali Orexi!

NUTRITIONAL INFORMATION

Energy
721 kcal

Fat
37.8g

48%
Sat. fat
8.8g

44%
Carbs
49.8g

18%
Sugar
40.3g

Protein
52.8g