Recipe: Roasted Salmon with Papaya Pequin Passion Sauce / Salmon with a Papaya Pequin Passion Glaze

Posted by on July 11, 2013

Salmon with Fat Cat Papaya Pequin Passion Sauce

In our opinion, the best seafood is usually simply prepared — grilled or roasted — and then topped with a sauce that complements its flavors (rather than covering it up). That’s why we feel our our award-winning Papaya Pequin Passion is a perfect (or shall we say “purr-fect”) match for the fish, as the sauce’s tropical sweetness, creamy texture and subtle spice balance perfectly with the protein’s delicate nature. The recipes below take that approach exactly and couldn’t be simpler: Just cook and sauce, or cook and glaze, and you’re done — an instant trip to the tropics! Try them both, we think you’ll be surprised. Also, try them with other fish, like flounder, halibut, cod and more — just as delicious!

Salmon with Fat Cat Papaya Pequin Passion SauceHere’s what we did:

Ingredients:

1 lb of salmon, cut into 4 oz. pieces
salt and pepper
cooking spray
2 tablespoons of Fat Cat Papaya Pequin Passion
Paprika (for garnish)
Slices of red chile (for garnish)

Instructions:

Method One:

Heat your oven to 425F. Spread a piece of aluminum foil over a cookie sheet and spray it lightly with non-stick spray.

Place your fish pieces atop the foil and dust with salt and pepper.

Roast fish for 10-15 minutes, or until done and firm to touch, but still slightly springy.

Spread Papaya Pequin Passion sauce on plate and place salmon atop it. (Alternately, you can just pour it over.) Garnish with a few slices of red chile or a light dusting of paprika, if desired.

For true island flavor, serve with greens and fried sweet plantains on the side.

Salmon with Papaya Pequin Passion GlazeMethod Two:

Heat your oven to 425F. Spread a piece of aluminum foil over a cookie sheet and spray it lightly with non-stick spray.

Place your fish pieces atop the foil and dust with salt and pepper.

Spread two tablespoons of Papaya Pequin Passion over the fish with a spoon, making sure to coat it evenly.

Roast fish for 10-15 minutes, or until done and firm to touch, but still slightly springy.

Plate fish and enjoy. Garnish with a few slices of red chile or a light dusting of paprika, if desired.

For true island flavor, serve with greens and fried sweet plantains on the side.