Chipotle Glazed Salmon with Mango Habanero Salsa
Did you know that Cinco de Mayo is not commonly celebrated in Mexico?
The 5th of May, which is often mistaken as the Mexican National Independence day, is one of the most highly celebrated holidays in the US amongs Mexican-Americans. The date was adoptated as a day of pride for Mexico, when the largely outnumberd Mexican Army defeated the much more poweful French Army, during the French-Mexican war in Puebla, (1861-1867). Although many Mexicans continue to celebrate with lavish parties and festivals thoughout American, those living in Mexico rarely celebrate that day.
Regardless, of where or why we celebrate Cinco de Mayo, I am so happy we do because I love Mexican food and always enjoy the excuse to throw a Mexican theme party.
This recipe for this Chipotle Glazed Salmon and Mango Habanero Salsa, is part of a Tex Mex party story that I created for the Swedish Magazine Allers. The original recipe is in Swedish and the recipe is adapted to facilitate for the ingredients found here in Southern Sweden.
Chipotle Glase Salmon with Mango Habanero Salsa
For the Glazed Salmon
- 600 gram Fresh Salmon
For the Glaze
- 2 tbsp Chipotle paste
- 1 tbsp honey
- 1 tsp grated zest of an orange. Save the rest of the orande for the salsa
- 1 tbsp Canola or vegetable oil
- 2 tbsp Finely chopped green onions
- Salt and pepper to taste
- Fresh coriander leaves for garnish
- Mango Habanero Salsa to serve
For the Salsa
- 2 Mangos diced
- 2 Sallad onions (Scallion) finely chopped
- 2 tbsp Red onion, finely chopped
- 1/2 Orange zest and juice Use the one saved from the chipotle glaze above
- 1/2 Lime, zest and juice
- A bunch of fresh coriander, chopped
- Set the oven oven on to grill, at the highest heat.Mix all ingredients for the glaze in a bowl.Season the salmon with salt and pepper as desired and place in a baking dish. Spread the chipotle mixture over the salmon, making sure that it is well coated. If you have time, allow the salmon to marinate for about 20 minutes.Place the salmon directly under the grill in the oven and roast for about 4 minutes (max 5 minutes) until it is has a nice golden color. Wrap the baking dish with foil and return to the oven.Turn the heat off completely and allow the salmon to continue to cook slowly in the residual heat for about 20 minutes. Garnish with chopped coriander.To make the salsa, mix all the ingredients in a bowl. The salmon and salsa is perfect as a main dish or as a filling for salmon tacos.