Grilled Salmon with Caribbean Mango Glaze

Grilled Salmon with Caribbean Mango Glaze combines fresh flavors with tropical flare.These days I find myself dreaming of sitting at a roadside café in a little beach town somewhere in the Caribbean. These daydreams were the inspiration for this Grilled Salmon recipe. We had a taste of warm weather here in the Northeast: an unusually warm 74° day in the middle of February. I wasted no time. I fired up the grill and we sat on the patio, pretending that spring had already arrived.For this Caribbean-Inspired Grilled Salmon, I started with a jasmine rice, infused with a chicken base and beautiful golden turmeric. I then created an Asian-flavored glaze that we marinated the salmon in. We then thickened up the glaze and basted the fish with it. Neither Jackie nor I are huge fans of salmon. It is low on both of our lists as a seafood option. But because of it’s health benefits, I am determined to make it a staple in our household. I am very proud to say that this recipe is helping both of us turn the corner.
I am honestly surprised at how much my tastes have changed. It could be because this dish just looks tasty, sitting on a colorful table garnished with sweet mango and fresh herbs. The Asian flavors complement the flaky fish without being overly sweet. It could also be the company. Sharing a meal with Jackie makes everything taste better. To be able to enjoy good food with the ones you love is something to be thankful for. Whatever the reason, I am proud to have created a dish that has converted us to fans of this most popular fish.

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Grilled Salmon with Caribbean Mango Glaze

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A colorful and flavorful dish that brings the flavors of the islands together with Asian flare.

• Total Time: 40 mins
• Yield: 2 portions 1x

Ingredients

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• 2-8 oz salmon loins
• 1 tbsp chopped garlic
• 2 tbsp fish sauce
• ¼ C brown sugar
• 2 tbsp soy sauce
• 1 tsp ginger
• 1 tbsp finely-chopped fresh jalapeño
• ¼ C chopped green onion
• ¼ C chopped fresh cilantro
• FOR THE RICE:
• 1 C dry Jasmine rice
• 1 tsp Tumeric
• 1 tsp Chicken base
• 1 tbsp olive oil
• ½ C fresh diced mango
• ¼ C diced red pepper

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Instructions

1. Prepare marinade for fish by combining garlic, fish sauce, brown sugar, soy sauce, ginger, jalapeño, green onion and cilantro together.
2. Place fish in a ziplock bag and add marinade. Allow to sit for 30 minutes in refrigerator.
3. TO PREPARE RICE:
4. Combine 1 C rice, 2 C water with tumeric and chicken base and cook according to package directions. When done mix in fresh mango and diced red pepper.
5. Remove fish from marinade and pour marinade in small saucepan. Cook over low heat until thickened, about 15 minutes. Set aside until serving.
6. Place fish on grill and grill for 3-4 minutes on each side. Remove from grill and serve over rice. Spoon glaze over fish.

• Author: Superman Cooks
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Entrée
• Cuisine: Asian-Inspired