Mango Chipotle Glazed Salmon

Mango Chipotle Glazed Salmon

Mango Chipotle Glazed Salmon

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Mango Chipotle Glazed Salmon served on a cedar plank with mango salsa.

It’s not summer without enjoying grilled cedar plank salmon, especially one brushed with mango and chipotle glaze and served with fresh mango salsa.  Mango Chipotle Glazed Salmon is just a little spicy and bursting with flavour. This great recipe was found flipping through the Costco Connection magazine and it’s a must to make this summer.

Fresh salmon fillets on a cedar plank ready for the grill and Mango Chipotle Glazed Salmon.

As with any cedar plank cooking, it’s important to properly soak your plank.  I recommend an hour for the thinner boards even though the package suggests only 30 minutes.  I’ve done both and find that the edges don’t burn away as fast when the plank is soaked a bit longer. It can be easy to overcook salmon, and because everyone’s grill is different it’s difficult to give an exact length of time and temperature to cook the salmon.  What you want to watch is the internal temperature of the salmon. You’re looking to obtain an internal temperature of 130°F-135°F before resting the fish.  As it rests for a few minutes the temperature will continue to rise about 5-10 degrees which will give you a final 135°F-145°F temperature.  The salmon will take 12-20 minutes on the grill depending on your grill temperature and how often you open the lid.  Start checking after 12 minutes. 

Mango Chipotle Glazed Salmon on a cedar plank with a dish of mango salsa in the background.

The mango salsa and glaze can both be prepared up to one day in advance, making it easy to bring this delicious dish together for a weeknight meal. They’re a great combination with salmon and wonderful served with rice.  The glaze and the mango salsa are also great with grilled boneless, skinless chicken thighs. So if you don’t like salmon or can’t source it easily, chicken is a delicious option.  The mango salsa will keep for a couple of days, so use up any leftovers with other proteins such as chicken or even goat cheese crostini.  Enjoy!

Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.

Author: Compelled to Cook, adapted from Costco Connection magazine.

Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
Mango Chipotle Glazed Salmon
Print Recipe
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
    Mango Chipotle Glazed Salmon
    Print Recipe
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Ingredients
      Salmon
      Mango Salsa
      Servings: people
      Instructions
      Salmon
      1. Soak cedar plank for a minimum of 60 minutes.
      2. While the cedar plank is soaking make the salsa and glaze.
      3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
      4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
      5. Preheat grill to 400°F.
      6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
      7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
      8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
      Mango Salsa
      1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

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      Tuna Noodle Casserole

      Tuna Noodle Casserole

      Tuna Noodle Casserole

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      Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.

      Tuna Noodle Casserole is one of my favourite family casseroles.  It has just the right ratio of noodles to sauce and is topped with buttery panko breadcrumbs. It’s also cheesy, hearty and comforting and a one scoop meal with the peas baked right in. It does take a little extra time to make the sauce, cook the noodles and bake, so I would say it’s a nice weekend casserole.  The recipe is simple and uses everyday ingredients, which means there are no unnecessary trips to the grocery store.  The kids will love it and you’ll likely get leftovers as it makes a 9”x13” pan. 

      Cheese sauce in a stainless steel saucepan with a metal whisk in preparation for Tuna Noodle Casserole.

      Be sure not to overcook the noodles as they will continue to cook slightly while baking in the sauce. I will generally cook them a minute or two less than the package instructions. To save time and be efficient, I like to start cooking the sauce while the water comes to a boil and the noodles cook. Get the kids helping by grating cheese and flaking the tuna. Enjoy!

      Tuna Noodle Casserole served on a glass plate with a wooden fork on a wooden surface.

      Author:  Compelled to Cook, adapted from Food Wishes

       

      Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
      Tuna Noodle Casserole
      Print Recipe
        Servings Prep Time
        6-8 people 30-35 minutes
        Cook Time
        35-40 minutes
        Servings Prep Time
        6-8 people 30-35 minutes
        Cook Time
        35-40 minutes
        Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
        Tuna Noodle Casserole
        Print Recipe
          Servings Prep Time
          6-8 people 30-35 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          6-8 people 30-35 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350°F.
          2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
          3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
          4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
          5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
          6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

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          Herbed Quinoa Shrimp Bowls

          Herbed Quinoa Shrimp Bowls

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          Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

          Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

          I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

          I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat. 

          Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.
          Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

          Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
          Herbed Quinoa Shrimp Bowls
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Cook Time Passive Time
            25 minutes 5 minutes
            Servings Prep Time
            2 people 15 minutes
            Cook Time Passive Time
            25 minutes 5 minutes
            Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
            Herbed Quinoa Shrimp Bowls
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Cook Time Passive Time
              25 minutes 5 minutes
              Servings Prep Time
              2 people 15 minutes
              Cook Time Passive Time
              25 minutes 5 minutes
              Ingredients
              Shrimp Bowls
              Dressing
              Servings: people
              Instructions
              1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
              2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
              3. Pat shrimp dry and season with salt and pepper.
              4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
              5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
              6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

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              Scallops with Tarragon Cream Sauce

              Scallops with Tarragon Cream Sauce

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              A tarragon infused cream sauce is one of my favourites.  It’s so good on chicken and plump, juicy scallops.  Scallops with Tarragon Cream Sauce makes a wonderful appetizer, first course or even an entrée served over mashed potatoes.   As with most seafood, the scallops cook in minutes for a quick dish that’s simple to prepare but looks and tastes much more elaborate.  Your guests will be impressed.

              Seared scallops in a stainless steel pan resting on a metal trivet in preparation for Scallops with Tarragon Cream Sauce

              The key to this dish is to make sure the scallops get a good sear. The sear not only adds depth of flavour but helps to seal in the juices from the scallops. This is achieved by making sure the scallops are dry by patting with a paper towel and also by using a hot pan with hot oil. The other very important thing is not to overcook the scallops.  Overcooked scallops are tough and rubbery and it takes no time at all to go from perfectly cooked to overdone.  So have all your ingredients and equipment ready before you start and be focused on the dish while cooking to ensure they are not only seared properly but cooked for only a couple of minutes per side.  In other words, there’s no room for a bathroom break once those scallops hit the pan.

              But don’t be put off by a smidge of fussiness, this dish is very simple and uses the basic technique of deglazing the pan after removing the scallops, adding heavy cream and tarragon and reducing to create a gloriously silky sauce that will have you wanting to lick your plate.  Enjoy!

              Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.

              Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
              Scallops with Tarragon Cream Sauce
              Print Recipe
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                Scallops with Tarragon Cream Sauce
                Print Recipe
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Ingredients
                  Servings: appetizers
                  Instructions
                  1. Pat scallops dry on both sides with a paper towel.
                  2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
                  3. Remove scallops to a plate and cover with foil.
                  4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
                  5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
                  6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
                  Recipe Notes

                  -makes about 3/4 cup of sauce.

                  -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

                  -also delicious served as a main course over mashed potatoes.

                  -makes 4 appetizer servings or 3 main-course servings.

                  -using fresh tarragon is a must for this recipe.

                   

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                  Spicy Miso Shrimp

                  Spicy Miso Shrimp

                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

                  Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him. 

                  Ingredients for Spicy Miso Shrimp on a dark wooden board.
                  Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

                  What is miso?

                  In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

                  Here is a great post from The Spruce Eats on miso and some of its great uses.

                  Panfried Spicy Miso Shrimp in a cast iron skillet.
                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

                  Want more food that dad will love on Father’s Day?

                   

                  Catalina Wings

                  Crispy Chicken Sliders with Wasabi Slaw

                  Bacon Jam Mozza Burger  

                   

                  Spicy Miso Shrimp stacked high and skewered by a seafood fork.

                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
                  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
                  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
                  Recipe Notes

                  If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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                  Red Curry Coconut Shrimp

                  Red Curry Coconut Shrimp

                  Looking for quick, easy and delicious? 

                  Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

                  Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

                  One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

                  I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

                  Red Curry Coconut Shrimp
                  Print Recipe
                    Servings
                    3-4 people
                    Servings
                    3-4 people
                    Red Curry Coconut Shrimp
                    Print Recipe
                      Servings
                      3-4 people
                      Servings
                      3-4 people
                      Ingredients
                      Servings: people
                      Instructions
                      1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
                      2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
                      3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
                      4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
                      5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com