Mango Chipotle Glazed Salmon

Mango Chipotle Glazed Salmon

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

Mango Chipotle Glazed Salmon

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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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      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
      Tuna Noodle Casserole

      Tuna Noodle Casserole

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

      Tuna Noodle Casserole

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      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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          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
          Herbed Quinoa Shrimp Bowls

          Herbed Quinoa Shrimp Bowls

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

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          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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              Affiliate Disclosure

              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
              Potato Crusted Halibut

              Potato Crusted Halibut

              Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

              Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

              One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

              Recipe source for Potato Crusted Halibut:  Compelled To Cook

              Potato Crusted Halibut
              Print Recipe
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Potato Crusted Halibut
                Print Recipe
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
                  2. Whisk eggs together in a shallow bowl.
                  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
                  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
                  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
                  Recipe Notes

                  -Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

                  -Serve with Tomato Relish

                  -The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.