This Salmon with Mango and Roasted Red Pepper is a restaurant worthy dinner, minus the hefty price tag! Filled with lots of sweet and savory flavor, this is a 30 minute dinner you’ll come back to over and over again.
Originally posted February 28, 2008: I have been working behind the scenes on some things lately, and one of the biggest perks of this task is going back to read so many of my old posts. I’ve been doing this for so long that I nearly have 2,500 posts here on Taste and Tell. Along with being taken down memory lane, I’m also reminded of so many meals that I have had before, only to get swallowed up in the archives. I’ve started a list of all of the older posts where I want to go in and make the recipes again. This Salmon with Mango and Roasted Red Pepper was a good example of one of those recipes I couldn’t wait to try again. I’m so glad that I rediscovered this recipe, because it really is a winner.
The original post follows:
I will often bring a cookbook with me to work for if I have some extra time. One of my co-workers noticed, and a few months back she told me that I should check the local thrift store because they have a lot of cookbooks. I was all over that, so one afternoon, I headed down. I’ll have to admit – although there were quite a few cookbooks, they were all pretty dated, and many of them were fad diet cookbooks. After searching through the books, I did end up with a couple that I was very excited about. There was a copy of The Joy of Cooking, and I’m ashamed to admit that I didn’t own it before I found it here. It was a steal for $3.00. The only other cookbook I walked away with was the 1993 Cooking Light Cookbook. If you are a reader of my blog, you will know that I am a Cooking Light fan. From reading through the recipes in this book, it’s evident that the recipes are 16 years old. Cooking Light has evolved as much has been learned about nutrition, so these recipes are not necessarily “nutritious” or “healthy” as we think of today. There is a lot of margarine used in this book!! But with a few changes, these recipes can be made a little healthier.
When we feel like eating a light, healthy dinner, we often turn to fish. I had chosen out this recipe for Mahimahi with Papaya and Roasted Red Pepper. Since I have never seen a papaya here, I decided to replace it with mango. And I had both salmon and mahimahi in the freezer, so I did both kinds. The salmon was definitely our favorite. The Mahimahi was good, but the salmon version of this was DELICIOUS! And this Salmon with Mango and Roasted Red Pepper is so simple, it can easily be thrown together at the last minute, which I’m always a fan of!!
What kind of fish should you use?
This original recipe called for mahimahi, but we preferred the salmon over the mahimahi. Mahimahi is a pretty neutral fish, so it definitely works well. You could really use any mild fish – like cod or tilapia. But I am a big salmon fan, and I love the extra flavor you get.
What to serve with Salmon with Mango and Roasted Red Pepper:
Sesame Green Beans
Tomato and Herb Salad
Tropical Fruit Salad Recipe
More fish favorites:
Soy Ginger Salmon
Lemon Herb Fish with Crispy Oven Fries
Parmesan Crusted Tilapia
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Salmon with Mango and Roasted Red Pepper
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Description
This Salmon with Mango and Roasted Red Pepper is a restaurant worthy dinner, minus the hefty price tag! Filled with lots of sweet and savory flavor, this is a 30 minute dinner you’ll come back to over and over again.
Ingredients
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons unsalted butter, divided
- 1 tablespoon finely chopped onion
- 1 (7-oz) jar roasted red peppers, drained and cut into strips
- 1 cup peeled, chopped fresh mango
- 1 teaspoon minced jalapeno pepper
- 3 tablespoons fresh lime juice, divided
- 4 (4-oz) salmon filets
- Salt and pepper
Instructions
- Preheat the oven to broil. Line a baking sheet with a piece of foil and spray with nonstick cooking spray.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and cook until fragrant, about 1 minute. Add the roasted red peppers, mango, and jalapeño; cook, stirring, for another 2 minutes. Add the cornstarch mixture along with 2 tablespoons of the lime juice. Cook until thickened, stirring constantly. Remove from the heat and keep warm.
- Melt the remaining tablespoon of butter in a small bowl. Add the remaining tablespoon of lime juice to the butter.
- Place the salmon filets on the prepared foil-lined baking sheet. Season with salt and pepper. Brush half of the butter/lime juice mixture on the salmon. Broil for 5 minutes, then flip the fish over and brush the remaining butter mixture on the salmon. Continue to broil, an additional 5-7 minutes, until the fish is cooked through and flakes easily.
- Serve the salmon topped with the mango and roasted red pepper sauce.
Recipe Notes:
Adapted from Cooking Light 1993 Annual Favorites
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 301
- Sugar: 8 g
- Sodium: 625 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 29 g
RecipeGirl says
February 28, 2008 at 5:26 pmMango + fish = love… yum!!
Helene says
February 28, 2008 at 6:25 pmThat recipe looks really good. I’m a fan of Mango and Cooking Light. I try to stop to any thrift store on my way. It’s unbelievable all the cookbooks that you discover for few bucks. That’s how I got my 1st copy of Joy of Cooking also.
JennDZ - The Leftover Queen says
February 28, 2008 at 6:57 pmI love dishes like this — so summery, so tasty and so colorful! And I have to agree food bloggers are the nicest people! 🙂
Jenny says
February 28, 2008 at 8:00 pmMmmm! I’ve never been a huge fish fan, but this recipe looks heavenly! I have found so many great cookbooks from thrift stores, I love finding the vintage ones!
Mary says
February 28, 2008 at 8:02 pmOh I wish I liked mangos! It looks really pretty though. And what fun findin a 1993 Cooking Light cookbook. My collection starts with 2001. And that is a HUGE steal getting the Joy of Cooking for $3!
Thanks for the award and the kind words. They really made my day.
Emiline says
February 28, 2008 at 8:43 pmThank you! You are too sweet! I love your blog. It always entertains me, and I check it everyday.
Ok, on to the fish. I don’t think I’ve had mahimahi, but I want to, because of the name. It sounds so tropical.
I found some mangoes in my fridge last night, that were probably a couple of months old. They were brown. So I left them in there.
Emiline says
February 28, 2008 at 8:45 pmWait! Is it mangos, or mangoes?
Ok, it can be both, according to Wikipedia.
ourohana says
February 28, 2008 at 8:46 pmThis looks delicious. Your blog is one that I read on a regular basis…keep up the good cookin’. 🙂
Gretchen Noelle says
February 28, 2008 at 9:50 pmI am a total Cooking Light fan…well until they upped the intl price by a mere $100. Ha! I wanted to say that I like your cookbook list blog. That is handy.
glamah16 says
February 28, 2008 at 10:29 pmThis dish screams summer!Scrumptious.
White On Rice Couple says
February 28, 2008 at 10:36 pmGreat flavors here! WE loooove mangoes but have not added it to any fish dishes yet. Thanks again for the inspiration here. It’s time to go buy some now!
BTW- our first cooking video is up!
Elizabeth says
February 28, 2008 at 11:25 pmThanks for mentioning me again.I love your blog! And you are right,the food blogging community is wonderful!
Kevin says
February 29, 2008 at 12:32 amI don’t think I have ever had mahimahi. I will have to look for some to try. That mango, roasted red pepper and jalepeno sauce sounds really good. Thanks for the award!
Passionate baker...& beyond says
February 29, 2008 at 12:44 amThe mahimahi looks great & conratulations on the awards. Your blog is really excellent…I’m so glad I stopped by. Have a great day! :0) Deeba
Passionate baker...& beyond says
February 29, 2008 at 12:44 amThe mahimahi looks great & conratulations on the awards. Your blog is really excellent…I’m so glad I stopped by. Have a great day! :0) Deeba
kellypea says
February 29, 2008 at 1:19 amWell, I didn’t quite score the way you did…I got a new chocolate cookbook for half price which isn’t too shabby. But three bucks? Nice! The fish looks so light and refreshing. I love the idea of the mango but have never tried it. I did try a peach salsa last summer that was tasty, though. So much yummy food, so little time, right? 🙂
Shandy says
February 29, 2008 at 3:14 amOoohhh! mangoes! Does that not sound like spring and with fish! Healthy, light, colorful, and delicious!
Shandy
Zen Chef says
February 29, 2008 at 3:31 amOh me like Mahi-mahi. 🙂
I lived in Hawaii were it was very popular and served with mangoes salsas too. You just gave me a flashback. Great job!
Dhanggit says
February 29, 2008 at 11:52 amyou truly this excellence award 🙂
btw, i agree with the awards you gave away i would probably give to same bloggers 🙂
this mango and salmon combination sounds really heaven!! i could imagine all the beautiful taste in my mouth yummmy
Catherine Wilkinson says
February 29, 2008 at 10:48 pmtotally love this…mainly because the two ingredients, mahi mahi and mango make perfect sense together! Sometimes the stretching to combine ingredients gets a bit too…creative.
If they grow on or swim around the same island, it makes sense…this is perfect Hawaiian food!
torrents says
May 14, 2018 at 1:18 amWhat a delicious dish! I will do it for lunch meal tommorrow. Tell you a bout the result later. Thank you
★★★★★
Anonymous says
May 19, 2018 at 4:38 amStep by step explanation is great !! I simply loved it.
Thank you again for all of the work you put into your recipes, and all of the wonderful things that happen behind the scenes that help you help us 🙂
★★★★★