Mango Habanero Salmon Burnt Ends

Name: Mango Habanero Salmon Burnt Ends
Prep time: 15 min
Cook time: 1 h
Yield: 12
Cuisine: American,
Ingredients: 2 tbsps grill mates max xtra coarse seasoning; 2 tbsps brown sugar; 2 pounds skin-off salmon fillets 1-inch thick, cut into 1-inch chunks; 1 ripe mango peeled, pitted and cut into chunks; 1/2 habanero pepper; 1/4 cup honey; 3 tbsps fresh lemon juice; 1/2 tsp sea salt grinder; 1/4 tsp black pepper ground; 1 to 2 tbsps water; 1 package (8 oz) cream cheese; 1 tbsp grill mates max xtra coarse seasoning; 1 baguette (about 16-inches) sliced 1/2-inch thick, toasted; Chopped fresh chives to garnish

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

15m

PREP TIME

1hr

COOK TIME

306

CALORIES

14

INGREDIENTS

Servings: 12

Ingredients

Salmon Burnt Ends
2 tablespoons Grill Mates® Max's XTRA Coarse Seasoning - Build
2 tablespoons brown sugar
2 pounds skin-off salmon fillets, 1-inch thick, cut into 1-inch chunks
Mango Habanero Sauce
1 ripe mango, peeled, pitted and cut into chunks
1/2 habanero pepper
1/4 cup honey
3 tablespoons fresh lemon juice
1/2 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1 to 2 tablespoons water
Seasoned Cream Cheese
1 package (8 ounces) cream cheese
1 tablespoon Grill Mates® Max's XTRA Coarse Seasoning - Build
Assembly
1 baguette (about 16-inches), sliced 1/2-inch thick, toasted
Chopped fresh chives, to garnish

INSTRUCTIONS

1 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.
2 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.
3 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.
4 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.
5 Brush Mango Sauce onto salmon and smoke 10 minutes longer.
6 Remove salmon and cream cheese from the smoker. Place cream cheese in small bowl; whisk until smooth.
7 To serve, top toasted baguette slices with a smear of the cream cheese and piece of Salmon. Garnish with chives.