Mango Habanero Salmon Burnt Ends

Name: Mango Habanero Salmon Burnt Ends
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Canadian,
Ingredients: 2 tbsps (30 ml) max xtra coarse seasoning; 2 tbsps (30 ml) brown sugar; 2 pounds (900 g) skin-off salmon fillets 1-inch (2.5 cm) thick, cut into 1-inch (2.5 cm) chunks; 1 ripe mango peeled, pitted and cut into chunks; 1/2 habanero pepper; 1/4 cup (60 ml) honey; 3 tbsps (45 ml) fresh lemon juice; 1/2 tsp (2 ml) sea salt grinder; 1/4 tsp (1 ml) pepper ground black; 1 to 2 tbsps (15 to 30 ml) water; 1 (8 ounces/226 grams) cream cheese; 1 tbsp (15 ml) max xtra coarse seasoning; 1 baguette (about 16-inches) sliced 1/2-inch thick, toasted; Chopped fresh chives, to garnish

Bit-sized salmon burnt ends (you heard that right!) are the perfect topper for toasted baguette with a smear of smoked cream cheese and spicy-sweet finishing sauce.

Recipe created in partnership with @MaxTheMeatGuy

15 min

PREP TIME

1h

COOK TIME

14

INGREDIENTS

SERVINGS: 4

Mango Habanero Salmon Burnt Ends

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