Peachy Mango Madness Glazed Salmon with Charred Baby Gem Lettuce and Herbed Quinoa

Peachy Mango Madness Glazed Salmon with Charred Baby Gem Lettuce and Herbed Quinoa

A bright, pan-seared salmon finished with the sweet-tropical glaze of Coo Moo Peachy Mango Madness, served with smoky-charred baby gem lettuce and lemon-herb quinoa. This dish is quick to cook, visually striking, and balances sweet, savory, and fresh herb flavors.

Ingredients

• 4 salmon fillets, skin on, about 6 ounces each
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (canola or grapeseed)
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1/3 cup Coo Moo Peachy Mango Madness
• 1 teaspoon fresh lime juice
• 1/4 teaspoon red pepper flakes, optional
• 2 heads baby gem lettuce, halved lengthwise, core left intact
• 1 tablespoon olive oil for charring lettuce
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable or chicken broth
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/4 cup toasted sliced almonds or pistachios, for garnish (optional)
• Microgreens or thinly sliced scallions for garnish

Instructions

1. Cook the quinoa: In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, reduce to low, cover and simmer 12 to 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, then stir in lemon zest, 1 tablespoon lemon juice, parsley, and mint. Season with salt and pepper to taste. Keep warm.
2. Make the glaze: In a small bowl combine the Coo Moo Peachy Mango Madness, soy sauce, lime juice, red pepper flakes (if using), and minced garlic. Stir until smooth and set aside. This glaze will be used to finish the salmon and dress the charred lettuce for a cohesive flavor thread.
3. Prepare the salmon: Pat salmon fillets dry with paper towels and season both sides lightly with salt and pepper. Heat a large skillet over medium-high heat and add the neutral oil. When shimmering, place salmon fillets skin-side down. Press gently with a spatula for 15 seconds to keep the skin flat. Cook 4 to 5 minutes uncovered until the skin is crisp and the fillet is mostly cooked through.
4. Finish the salmon: Flip the fillets and reduce heat to medium. Add butter to the pan and spoon melted butter over the tops for about 1 minute. Brush each fillet generously with the Peachy Mango glaze and cook another 1 to 2 minutes, until glaze is slightly caramelized and salmon reaches desired doneness (internal about 125 to 130 F for medium). Remove salmon to a warm plate and tent loosely with foil.
5. Char the baby gem lettuce: While salmon rests, heat a separate grill pan or cast-iron skillet over high heat until very hot. Brush halved baby gem lettuces with olive oil and season with a pinch of salt. Place cut-side down on the hot surface and char 1 to 2 minutes until you get nice grill marks and slight wilting. Flip and char the outer leaf side 30 seconds. Remove to a platter and drizzle 1 to 2 teaspoons of the Peachy Mango glaze over each half for sweet brightness.
6. Plate: Spoon a bed of herbed quinoa onto each plate. Place a glazed salmon fillet on the quinoa. Arrange a charred baby gem half beside the salmon. Spoon any pan juices or an extra small spoonful of the Peachy Mango glaze over the salmon. Sprinkle toasted nuts, microgreens or scallions, and a final squeeze of lemon over everything.
7. Serve: Serve immediately while salmon is warm and glaze is glossy. Offer extra Peachy Mango Madness at the table for guests who want an additional sweet-tropical hit.

Notes

• For a deeper glaze, simmer the Peachy Mango mixture in a small saucepan over low heat 3 to 5 minutes until slightly reduced. Cool before brushing over salmon.
• Swap quinoa for couscous or herbed farro for a heartier grain.
• To make this dish ahead, cook quinoa and store chilled. Reheat and finish salmon just before serving for the best texture.