This is a go-to entrée when time is of the essence. The Chile Honey delivers just the right amount of sweet heat, while keeping the salmon moist, and the mango adds a tropical flavor and a touch of silkiness to the sauce.
Ingredients
- 4 salmon fillets
- Chef Belinda Seafood Spice Blend, or seafood seasoning or Old Bay, to taste
- 2 to 3 tablespoons Chile Honey
- Peach-Mango Sauce
- Chopped fresh dill, for garnish
Chile Honey
- 3 Thai chiles
- 1 cup honey
How to Make It
- Season the fillets with the spice blend and brush with the Chile Honey. Set aside for 10–15 minutes. Preheat the broiler and arrange a rack in the middle of oven.
- In a shallow baking pan lined with aluminum foil, place the salmon fillets under the broiler. Cook for 10 minutes, or until the fillets flake easily when tested with a fork. Remove from oven and transfer to a serving platter. Spoon the sauce over the fillets and garnish with dill. Chile Honey
- Place the chiles in a small jar. In a small saucepan, heat the honey to a temperature of at least 180 degrees F. Pour the warm honey into the jar over the chiles. Let cool to room temperature, cover with a tight lid, and store at room temperature.