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Grilled Salmon Brochettes with Mango—Orange— Habanero Mojo

Grilled Salmon Brochettes with Mango—Orange— Habanero Mojo Recipe

  • ½ cup extra virgin olive oil
  • 2 tablespoons Asian sesame oil
  • ¼ cup minced fresh cilantro
  • 2 large cloves garlic, minced
  • 1 tablespoon peeled and minced fresh ginger
  • 1 center-cut salmon fillet (about 2 pounds), skin and pin bones removed (see notes), cut into 1¼-inch cubes
  • Eight 10-inch bamboo skewers
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher or sea salt
  • 1 ripe mango, peeled, pitted, and cut into large chunks
  • 1/3 cup fresh orange juice
  • ½ habanero or Scotch bonnet chile (or more to taste), seeded, deribbed, and coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 red bell peppers, seeded, deribbed, and cut into 1-inch squares (about 32 pieces)
  • 4 green onions, including green tops, cut into 1-inch lengths (about 32 pieces)
  • Kosher or sea salt
  • Vegetable oil for brushing
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 615kcal (31%)
Total Fat 40g (61%)
Saturated Fat 8g (40%)
Cholesterol 125mg (42%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 11g
Protein 48g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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