Mango Bell Pepper Stir-Fry With Salmon
- 1 ripe mango
- 1 salmon cutlet
- 1 cup of sliced green bell pepper
- 1 cup of sliced purple or red onions
- 1 tablespoon of olive oil (divide between salmon and mango stir-fry)
- ¼ teaspoon curry powder
- ¼ teaspoon dry rosemary
- ¼ teaspoon vegetable bouillon
- A dash of salt and pepper
- For the marinade
- 2 garlic cloves (grated)
- 2 teaspoons – 1 tablespoon of ginger (grated)
- ½ teaspoon of salt
- ½ teaspoon of vegetable bouillon
- ¼ teaspoon of black pepper
- 1 tablespoon of freshly squeezed lemon juice
- 1 tablespoon of olive oil
- 1 heaping teaspoon of Spice Tribe Kissed by Binchotan Spice
- Wash and slice the vegetables; bell peppers, and onions.
- Core the mango and remove the pit, gently peel and then slice the two meaty sides.
- Grate the onions, ginger, and squeeze the lemon juice.
- For Marinade
- Add all the marinade ingredients into a jar vigorously shake to mix. Set aside.
- For Salmon
- If using frozen, allow salmon to thaw. Wash and clean up as required, dry with a paper towel, and lay on the tray.
- Sprinkle with a little salt and pepper; scoop a teaspoon of the marinade on to the salmon. Wearing gloves, use it to marinate every part of the fish.
- To Pan Fry
- Place clean pan on the stove, add olive oil, and allow to heat up, then gently drop the salmon.
- Cook about 5 minutes on each side, and until cooked through (when internal temperature reads 145), remove and place on a plate. Repeat this process for all the salmon if cooking more than one. Keep an eye on the salmon because it can quickly burn, cook on medium heat.
- To Broil
- Place marinated salmon on a foil-wrapped baking sheet, sprinkle one teaspoon of olive oil on the fish, and then place on a already preheated oven set to “broil.” Keep eyes on this and cook for 8 – 10 minutes or until fully cooked (when internal temperature reads 145)
- For the Mango Stir Fry
- Place clean pan on the stove, add olive oil, and allow to heat up, then add a sprinkle of salt, and the onions, sauté until soft, and translucent.
- Then add the green bell peppers, while it cooks, add the curry, rosemary, seasoning powder, stir very well, and taste. Cook until the bell peppers soften a bit, a little crunch is excellent with the peppers.
- Gently add the sliced mango, followed by 1 tablespoon scoop of the marinade, keep stirring to ensure the marinade mixes well with the mango slices, bell peppers, and onions. Taste for flavors, and adjust; you can add a little more marinade if you desire. As soon as the mango properly heats up, you are done about 3 – 5 minutes.
- Do not overcook this dish; ripe mangos soften very fast under heat. To serve, lay salmon on a plate, and dump this entire gorgeous heartwarming and comforting stir-fry! Best enjoyed warm.
Things to remember
- There are two ways I usually cook the salmon for this recipe; #1 pan-fry on the stovetop or #2 broil in the oven, both works just fine.
- Look at my process photo to see how I prefer to slice the veggies for this recipe; you can also choose to cut them any other way.
- Having made this dish severally, the curry powder and rosemary are optional, but they add a bit of warm, summery, and comforting flavor.
- Do not cook more than 6 minutes after adding the mango, as soon as the mango slices properly heat up; this dish is ready.
- Add a little more olive oil if the recommended quantity seems too small.
- For the leftover marinade, you can add a dash on the stir fry while serving; cover, and store in the fridge to use for later.
- This marinade can comfortably cook up to 2 – 3 salmon plus stir-fry; a little goes a long way!
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