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Salmon With Peach Mango Salsa

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“This recipe came from Betty Crocker, but I motified the recipe some Instead of 1 salmon fillet I used 2 can of salmon. My husband told me this was a keeper. Was wonderful.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
  2. Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
  3. I cooked 325 for 30 minutes.
  4. Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
  5. I made a salad to go with it and it was delicious.
  6. Note:
  7. the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.

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