Peach Coconut Mango Habanero Salmon

Salmon never tasted so good with our Peach Coconut Mango Habanero Seafood Sauce.

Ingredients

  • 1 lb. Salmon fillets
  • 1/4 tsp. Salt
  • 1/8 tsp. Ground black pepper
  • Robert Rothschild Farm Peach Coconut Mango Habanero Seafood Sauce
  • Directions
    1. Barbecue:
    2. Before starting barbecue, spray aluminum foil with non-stick cooking spray. (Non-stick cooking spray is flammable. Do not spray near open flame or heated surfaces.)
    3. Place aluminum foil over rack, poking holes in several areas. Start barbecue.
    4. When hot, place fish on foil. Season with salt and pepper. Cook about 4 minutes on each side or until salmon flakes easily.
    5. Serve with Peach Coconut Mango Habanero Seafood Sauce.
    6. Conventional Oven:
    7. Preheat oven to 450 degrees F. Arrange fish in a 9x13 inch baking pan that has been sprayed with non-stick cooking spray. Season with salt and pepper.
    8. Bake, uncovered, for 4-5 minutes per half inch thickness of fish. Drain any liquid.
    9. Serve with Peach Coconut Mango Habanero Seafood Sauce.

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