Recipe: Jammin' Salmon with Mango Mojo (using rum, raisins, and orange juice concentrate

JAMMIN' SALMON WITH MANGO MOJO

"Ready for dinner now? You can often cut preparation time in half by carefully reading a recipe first. Here, for example, preheat the oven, set the raisins to soak in the rum, start to melt the butter and then start the chopping, seeding and squeezing."

FOR THE MANGO MOJO:
1/4 cup rum
1/4 cup raisins
1 tablespoon unsalted butter
1 small sweet onion, preferably Vidalia, finely chopped
2 mangoes, peeled and chopped
1/2 small green chili pepper, seeded and finely chopped
1/2 small fresh red chili pepper, seeded and finely chopped (optional)
1 1/2 tablespoons finely minced ginger root
3 tablespoons freshly squeezed lime juice
FOR THE JAMMIN' SALMON:
2 pounds salmon fillet (about 1 inch thick)
Salt and freshly ground black pepper to taste
4 tablespoons orange juice concentrate, thawed
1 teaspoon fresh or 1/2 teaspoon dried thyme
1 orange, unpeeled, thinly sliced

Preheat the oven to 350 degrees F.

TO MAKE THE MANGO MOJO:
In a small saucepan over medium heat, heat the rum. Remove the pan from the heat and add the raisins. Cover and set aside.

In a small skillet over medium heat, melt the butter. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Add the mangoes, chili peppers, ginger and drained raisins to the skillet. Cook, stirring occasionally, for 10 minutes.

Stir in the lime juice, cover and set aside.

TO MAKE THE JAMMIN' SALMON:
Place the salmon on a large piece of aluminum foil. Season with salt and pepper to taste. Spread the orange juice concentrate over the salmon, sprinkle with the thyme, cover with the orange slices and wrap the foil tightly around the salmon, crimping the edges to seal.

Bake the salmon in the preheated oven until cooked through, about 10 minutes.

TO SERVE:
Transfer the salmon fillets to individual plates and serve with the Mango Mojo.

Makes 4 to 6 servings
Adapted from source: Dude Food: Recipes For the Modern Guy by Karen Brooks, Gideon Bosker and Reed Darmon