Recipe | The Best Baked Salmon & Mango Coleslaw

                                            The Best Salmon & Mango Coleslaw

If you're looking for a seafood entree during Lent---this Food Network, 'The Best Baked Salmon' recipe may cause you to feel guilty for skipping your local Friday Fish-Fry.  Truth be known, I make this all year round-- and it's one of the boys fav meals.  I tweaked the recipe a just a bit, because the ground cayenne can be a bit spicy.  Otherwise, it's a great combination of flavors.  Erich loves the 'Mango Cole Slaw' adapted from Food&Wine.  This is not the average coleslaw recipe!  Mangos, fresh jalepano, lime juice and a hint of cilantro give this slaw a sweet and bright kick.  It's the perfect side with Salmon.  I make it a lot--- as it goes so well with so many summertime BBQ favs, shrimp or Korean beef tacos.

Ingredients

2   12 ounce skin on, center cut, Salmon fillets

2   Tablespoons brown sugar

1/2  teaspoon smoked paprika

1/2  teaspoon garlic powder

1/8  teaspoon cayenne pepper

Zest of one lemon

1/2  cup plain Panko breadcrumbs

2  teaspoons dried parsley flakes

2  Tablespoons melted butter

2-3  Tablespoons Dijon mustard

S&P  

Method:

Preheat oven 425*F

Line baking sheet with parchment paper.

Mix together brown sugar, smoked paprika, garlic powder, cayenne pepper and lemon zest in a small bowl.

Mix together panko, parsley flakes and butter in separate small bowl.

Place salmon skin side down on baking sheet.  

Lightly salt and pepper the top of salmon.

Spread Dijon mustard evenly on top of salmon.

Press brown sugar mixture on top of mustard.

Sprinkle panko mixture evenly on top. 

Bake until panko is golden brown and salmon is firm and flakes when pressed.  15--18 minutes, depending on the thickness of fillet.

Mango Slaw ingredients

1  ripe mango, cubed

1  small jalapeno pepper, seeded and finely chopped

2  Tablespoons white wine vinegar

2  Tablespoons sugar

1  small shallot, finely chopped

1/2  cup mayonnaise

1/4  cup cilantro or parsley, chopped

1  clove garlic, finely chopped

1  Tablespoon fresh lime juice

Salt & freshly ground black pepper to taste

1  bag shredded coleslaw mix (approx 16 ounce)

Method:

Mix all ingredients (except the shredded coleslaw mix) together in a large bowl.

Add shredded coleslaw to the mixture and toss until evenly coated.

Refrigerate immediately.

Keep refrigerated until serving.