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Pan-Seared Salmon with Mango Habanero Hot Sauce
Looks like today is Mango love day, I just shared a mango smoothie and this mango-habanero sauce was pending to share with you since long. I think, our love for mangoes show pretty much in my blog. We adore mangoes and I keep looking for creative ways to included'em in my recipes.

Pan-Seared Salmon with Mango Habanero Hot Sauce
Even though, the star of today'e recipe is Salmon. (Don't you think, this pan-seared piece is looking gorgeous??), mango-habanero sauce will make your day. Even the name sounds hot and sweet at the same time and that's what this Hot Sauce is all about - perfect balance of Hot and Sweet.

For best results, I recommend using Mango Puree instead of fresh mangoes. But, if you only have fresh mangoes, make sure they are ripe, sweet and add 1-2 tbsp of honey on the sauce (start with 1 tbsp then adjust per taste).

Pan-Seared Salmon with Mango Habanero Hot Sauce
Mango Habanero hot sauce goes great with grilled pork chops or pan-seared shrimp too.

Recipe makes about 1/2 cup, so save that and try it with other proteins to make it your own. Happy Cooking!!
Pairing Ideas:

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Pan-Seared Salmon with Mango Habanero Hot Sauce

Pan-Seared Salmon with Mango Habanero Hot Sauce
Total Time Prep Time Cook Time Serves 2 Notes Sauce makes about 1/2 cup, stays good in refrigerator for 2 weeks.

Ingredients

Directions

  • 1. Mango-Habanero Sauce - Roast the garlic in a heavy bottom skillet over medium heat, turning regularly until soft and blackened in spots (5-6 minutes). Cool and peel.
  • 2. Mango-Habanero Sauce - In a small pan, combine the peeled garlic, habanero chiles, mango puree, lemon juice, 1/4 cup water, and salt. Partially cover and simmer over medium-low heat for 7 minutes or until habaneros are soft. Transfer the mixture to blender and blend until smooth. Store in the refrigerator until ready to use.
  • 3. Salmon - Heat 1 tbsp oil in a pan. Season salmon fillets with salt and black pepper. When pan is very hot, place fillets in pan, skin side down and sear untouched until skin is nice crisp (4-5 minutes), flip and sear the other side. Serve fillets with 1/2-1 tbsp mango-habanero sauce drizzled over top and garnished with fresh cilantro leaves.

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