The sauce for this recipe is very spicy – my younger son told me the typical person will not enjoy this degree of heat, and especially if you have digestive problems it might not be a good idea. However, you can substitute the jalapeno pepper for bell pepper. If you can tolerate a tiny bit of heat, add a piece or two of jalapeno. I really loved the flavor of this, it was sweet and spicy all at once, with a very creamy mouth feel.
Pineapple Mango Pepper Garlic Sauce over Baked Salmon
- 2 Tablespoons Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 2 cups fresh pineapple, diced
- 3 jalapeno peppers, or 1/2 green bell pepper, diced fine
- Flesh and juice from one mango
- 8 cloves garlic, chopped
- 3 pounds of wild caught fresh salmon, cut into chunks with skin left on
- 1/2 cup butter
Peel the mango and remove the flesh from the seed. I have found using a melon ball is great to scrape the flesh from the skin and seed, or you can also just take the peeled mango in hand and squish over a bowl. The flesh will squeeze off as you press into it, but be careful as the seed has sharp edges. When you have all the mango flesh from the seed, press through a sieve leaving the fibrous pieces. You should end up with about 1/2 cup of mango “juice”.
Melt the coconut oil in a skillet and add the jalapeno peppers and/or green bell pepper. Saute for 5 minutes, then add the chopped garlic cloves. Saute for 5 minutes, then add pineapple and mango juice. Bring to a boil and reduce heat so that the mixture is simmering. Stir frequently and allow to reduce until the mixture is thick, about 15 minutes.
Wash and cut the salmon into chunks, leaving the skin on. Place in casserole dish skin side up, and pour melted butter over the salmon. Bake at 350°F and 15 minutes for each pound. Test the salmon for doneness by pressing into it with a fork or spoon and see if the meat flakes away.
The salmon I bought was the kind that has a lot of bones, so I went through the entire fish and removed all the bones I could find. This left me with small flakes of salmon and I just arranged some on a plate, then poured the sauce over the top.
Serves 4 to 6.
**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
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