Mango Bourbon Salmon
If you love salmon or want to encourage someone in your family to give salmon a try, my Mango Bourbon Salmon is the perfect dish for your dinner menu. The marinade will not only add flavor but make the salmon moist and tender. And the foil packets make clean up easy-peasy!
- 4 6-ounce salmon fillets skinless and boneless
- 4 16 inch sheets of Reynolds Wrap® Non-Stick Aluminum Foil
- ¼ cup lite soy sauce
- ¼ cup olive oil
- ¼ cup brown sugar
- ¼ cup fresh lime juice
- 2 cloves garlic finely minced
- 1 teaspoon fresh ginger peeled and grated
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
Mango Bourbon Barbecue
- 1 cup mango chunks pureed (fresh or frozen)
- 2 tablespoons bourbon
- 2 tablespoons honey
- 2 tablespoon sweet chili sauce
- 2 each scallion thinly sliced - green tops of scallions
- 1 tbsp cilantro finely chopped
- 1 tbsp sesame seeds toasted
- 1½ cups Jasmine rice or your favorite rice or grain
- 2½ cups water
- ½ teaspoon sea salt
- ¼ cup red pepper fine dice
- ¼ cup scallion white part only - sliced
- 1 teaspoon cilantro finely chopped
Combine all marinade ingredients in a small bowl.
Place the salmon fillets in a baking dish or large slider storage bag.
Add the marinade to the baking dish and refrigerate for 90 minutes. If you use a ziplock bag, seal the bag and gently move the salmon around in the marinade before placing in in the refrigerator.
Preheat the oven to 400 degrees F.
Remove the salmon from the marinade and place on a plate until needed.
Tear off a four 16” sheets of Reynolds Wrap®
Place one cup of Jasmine rice in the center of the foil , perpendicular to the longer sides.
Place a salmon filet on top of the rice, then brush the salmon with the mango bourbon glaze.
Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Then double fold the two short ends to seal the packet. Repeat this process for all four salmon filets.
Place the packets on a sheet pan or baking sheet and place into the oven for 15-20 minutes.
Remove the salmon from the oven and carefully cut the tops off of each foil packet using kitchen scissors.
Open each packet and slide the entire dish onto a plate. (the foil will be hot, so use a towel or gloves when handling the packets). Repeat the process with each packet.
Garnish the salmon with toasted sesame seeds, scallions and cilantro. Serve with your favorite vegetable and enjoy!
Calories: 788kcal | Carbohydrates: 92g | Protein: 41g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1860mg | Potassium: 1078mg | Fiber: 2g | Sugar: 33g | Vitamin A: 806IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 3mg