I made this beautiful Cedar Plank Norwegian Salmon for dinner.
I ate Girl Scout cookies & drank wine.
Cedar Plank Norwegian Salmon with Apricot Mango Habanero Glaze
- 2-4 fillets Norwegian Salmon
- 4 apricots
- 1 mango
- 1/4 cup Olive oil
- 2 cups sugar
- 1 tsp. smoked paprika
- 1 cup Apricot balsamic vinegar (substitute with apple cider vinegar)
- 1 tbsp. Lemon balsamic vinegar (substitute with apple cider vinegar)
- 1 cup mango juice
- 3 tbsp. cornstarch
- 1 bunch green onions, diced
- 3 Habanero peppers, seeded – You can use more to increase the heat or leave the seeds intact
- Cedar Plank – Soaked for an hour in water
- 1/4 cup Lemon Olive Oil
Soak cedar plank in water for 30 minutes to an hour. Dry well with towel. Using a brush or paper towel, lightly rub olive oil over plank. Place salmon on plank with any vegetables of choice. I used asparagus.
Place Apricots, Habanero and Mango on a baking sheet and drizzle with olive oil. Roast at 400 for about 30 minutes or until fruits are tender. Allow to cool, then place in a food processor. Add sugar, Paprika, vinegars and juice. Pulse until blended then puree to desired level.
Brush salmon generously with about 1/2 of the puree. Bake at 350 for 30 minutes. You can also grill the salmon, on the plank, for added flavor. Soaking the plank will keep it from burning.
Place remaining puree in a stock pot and bring to a simmer on medium high. Mix cornstarch with a tablespoon cold water and blend well. Add cornstarch mixture to the puree, whisking well. Allow to simmer until desired level of thickness is reached. Serve over finished salmon. Top with diced green onion.
Y’all, life is too short to eat ugly food.
***The Norwegian Salmon I used for this recipe was compliments of the amazing Tony at TKGourmet. If you’re looking for fresh seafood at reasonable prices, this is your guy! You can order online from TK Gourmet at www.tkgourmet.com***
Note: As part of my relationship with TKGourmet, I received 4 complimentary Norwegian Salmon fillets for recipe development. However, all thoughts, opinions and swooning in this post are my own.