BBQ MANGO SALMON

Yield: 4 servings

Ingredients:
Mango BBQ Sauce:
1 Tbsp. Canola Oil
4 Tbsp. Yellow Onion, Fresh, Diced
1 Tbsp. Garlic, Fresh, Chopped
2 Tbsp. Jalapeno Peppers, Fresh, Seeded/Chopped –
Optional (spicy)
1/2 cup Red Bell Pepper – ½ Medium, Fresh, Chopped
1 ½ Tbsp. Apple Cider Vinegar Total:
2 Tbsp. Ketchup 40 minutes
2 Tbsp. BBQ Sauce, Original Active:
¼ cup Water 30 minutes
1 ½ Tbsp. Mango, Fresh Equipment needed:
½ Tbsp. Lemon Rind (Zest), Grated, Fresh Small/medium saucepan, food
½ Tbsp. Lime Rind (Zest), Grated, Fresh processer or blender, baking sheet
(OR 1 cup (8 oz) Pre-made Mango BBQ Sauce)
4 Salmon fillets, raw, 4 oz

Directions:
1. Prepare Mango Sauce according to recipe OR use pre-made low-sodium canned mango BBQ
sauce.
2. For homemade sauce: Heat saucepan over medium heat. Add canola oil, onions and garlic.
Sauté for 3 to 5 minutes or until soft, but not browned.
a. Add jalapeno and red peppers. Cook for 4 minutes.
b. Add vinegar, ketchup, BBQ sauce and water. Cook for 10 minutes or until reduced by
half. Transfer for a food processer or blender. Add mango, lemon and lime rind. Process
or blend until chunky texture.
3. Place filets on baking sheet. Top each fillet with 2 oz ladle sauce.
4. Bake in preheated 350 degrees F convection oven for 10 minutes or until minimum internal
temperature is at least 165 degrees F.
5. Serve warm and enjoy!

Note: Substitute the homemade mango BBQ sauce recipe with a premade sauce of your choice if you
are short on time or supplies. Optional – instead of whole garlic cloves, purchase pre-chopped garlic in a
jar for convenience.