Salmon & CannaHoney-Mango Salsa
Unique ingredients collide, creating a tropical fiesta of flavor in this deliciously healthy dish.
The combination of mangoes and honey truly collide effortlessly in this recipe, giving the salmon entrée a sweet and citrusy flavor that can only be described as divine. A variation of this recipe requires a grill to sear the fish over coals, giving it a smoky and delicious taste. This of course will cause many of the cannabinoids found in the CannaHoney to vaporize, so you can choose to experiment with this recipe by lightly coating the salmon with normal honey, grilling it, and placing more CannaHoney in the salsa to top it off with.
Ingredients Needed: (4 servings)
1/3 cup CannaHoney
1 large, ripe, peeled & chopped Mango
¼ cup chopped red bell pepper
¼ cup red onion
1 minced jalapeno
2 tablespoons fresh cilantro
2 tablespoons lime juice
2 tablespoons Mexican hot sauce of choice
1 extra teaspoons of CannaHoney
4 4-6 ounce salmon filets
Medium mixing bowl
Small mixing bowl
Mixing spoon (wooden)
Baster (or spoon)
Prep Time: 10 minutes
Cooking Time: 40 minutes
Salmon & CannaHoney-Mango Salsa Recipe
1. Start Salsa
A. Preheat oven to 325 degrees.
B. Combine mango, bell pepper, onion, jalapeno, cilantro, 1 tablespoon lime juice, 2 teaspoons CannaHoney in medium bowl.
C. Mix and place in fridge for now.
2. Create Honey Mixture
A. In small bowl, whisk together ¾ cup honey, hot sauce, and last tablespoon of lime juice.
B. Coat four salmon filets liberally with hot honey mixture.
3. Cook Salmon
A. Line baking pan with foil and place coated salmon inside.
B. Bake for 40 minutes or until fish turns opaque & flakes with fork, basting every 5/10 minutes with honey mixture.
C. Place on plate, top with chilled salsa, and enjoy!
Hope you love this delicious Salmon & CannaHoney-Mango Salsa that’s meant to place you on a beach of your own via enticing tropical flavors. Feel free to share variations you may have created using CannaHoney! Click here to see more CannaHoney Recipe Ideas.