Mango Habanero Salmon Burnt Ends
By: McCormick Kitchens
Made With:
Bite-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
Bite-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
Key products
Instructions
- For the Salmon, mix Build Seasoning and brown sugar in large bowl. Add salmon, tossing to coat evenly. Transfer salmon to clean sheet pan. Cover and refrigerate at least 2 hours or overnight. Pat salmon dry with clean paper towels before smoking.
- For the Seasoned Cream Cheese, keep block of cream cheese whole. Place on small foil pan or sheet of heavy-duty foil. Season on all sides with Build Seasoning.
- Set smoker to 200°F. Place the salmon and cream cheese on smoker rack. Smoke until salmon reaches 120°F, about 30 to 40 minutes.
- Meanwhile, for the Mango Habanero Sauce, place all ingredients, except water, in blender container. Cover. Process until smooth, adding 1 to 2 tablespoons water, as needed. Transfer mixture to small saucepan. Bring to simmer on low heat; cook, stirring occasionally, until slightly thickened.
- Brush Mango Sauce onto salmon and smoke 10 minutes longer.
- Remove salmon and cream cheese from the smoker. Place cream cheese in small bowl; whisk until smooth.
- To serve, top toasted baguette slices with a smear of the cream cheese and piece of Salmon. Garnish with chives.
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