I like to think of this as a twist on Teriyaki salmon, since it mixes in a sweet flavor. The idea comes from Sunny Anderson from the Food Network with a few changes...Ingredients:
1 can mango nectar
2-4 salmon fillets
1/2 cup flour
1/2 cup cornmeal
1 tbs butter
2 tbs olive oil
2 tsp sugar
2 tsp salt
salt & pepper to taste
1. With a sharp knife, scrape skin from salmon (if too difficult, or if you like skin, you can also leave on)
2. Place salmon in a bowl, season both sides with salt & pepper, pour in mango nectar to cover
3. Marinate at least 30 minutes
4. In a plate, mix flour, cornmeal, sugar, salt
5. Dredge front and back of salmon in cornmeal mixture
6. Heat olive oil and butter at medium high to high heat (watch butter does not burn)
7. Cook salmon for 4-8 minutes depending on thickness, flipping to cook each side.
Enjoy!
This goes great with garlic mashed potatoes and you can try a trick that Sunny uses to get more flavor in: boil a few cloves of garlic (2-3 per large potato) in the water with the potatoes as they cook. Then mash the garlic up together with the potatoes.
Want to try this! ~ Also, Sunny serves it with garlic mashed potatoes, which she makes by boiling garlic cloves in the water with the potatoes! Yum :)
