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 McCormick® 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 McCormick® 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.
