By Carla Williams | October 8, 2012

Photo: cornstalker

Cooking more seafood is like getting into a cold pool. You just have to jump right in!  Start with a fish and flavors you like, a recipe source you trust, and branch out from there.  I created my Tropical Salmon and Mango in Foil to capture my love of both salmon and mango.  It’s easy enough for everyday yet just different enough to be enticing.  Making the effort to put seafood on your home menu and keeping track of your favorites  will give you a reservoir of dishes you can turn to for that one more seafood meal a week your body is yearning for.

Tropical Salmon and Mango

Servings: 4
Calories: 290 per serving
Prep Time: 10
Cook Time: 20
Total Time: 30


  • ½ cup orange juice
  • ½ cup gold rum
  • 2 tsp grated orange zest
  • 1 tsp grated lime zest
  • 1 (2-inch long) piece ginger, peeled
  • 4 (5-ounce) pieces salmon filets
  • ½ tsp kosher salt
  • ½ tsp red pepper flakes
  • 1 large, round slightly underripe mango, peeled and sliced into ½ -inch slices
  • 2 shallots minced


1. Preheat the oven to 450 degrees F. Place the orange juice, rum, orange zest and lime zest in a small saucepan. Stir and bring to a boil over medium heat, stirring frequently. Boil until the mixture is reduced to about ½ cup. Remove from the heat.

2. Meanwhile, cut the ginger lengthwise into rectangles about 1/4-inch thick. Stack the rectangles and cut them into thin matchstick pieces. Cut the pieces in half lengthwise. Set aside.

3. Cut 4 pieces of heavy-duty foil about 6-inches longer than the fish filets. Spray the foil with nonstick spray. Season the tops of the fish with salt and pepper flakes. Place one piece of fish on top of each piece of foil.

4. Spoon about 2 tablespoons of the liquid over each filet. Place mango slices over the fish, slightly overlapping the slices. Place the ginger on top and sprinkle with the shallots. Bring the long sides of the foil up over the fish and fold the edges over. Fold the folded edge over to form a double fold and push the foil down to the fish. Fold each end piece over twice to form a double fold.

5. Place on a baking sheet and bake 15 minutes. Carefully open the ends of the packet, letting steam escape. Then, open the top. Serve in the foil or lift onto plates, spooning any juices over the top.

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