Salmon Fillets with Mango-Orange Noodles

The sweetness of the noodles perfectly offsets the  spices on the salmon fillet.

Yield: 4 servings


  • Mango-Orange Noodles
    • 2/3 cup puréed mango (about 2 medium mangoes)
    • 2 cups orange juice
    • 4 grams agar agar
  • Salmon
    • 4 cloves garlic, minced
    • 2 tsp rosemary
    • 1 tsp ground thyme
    • 1 1/2 tsp salt
    • 1 tsp black pepper
    • 4 salmon fillets, skin on


  1. For the mango-orange noodles, whisk together the mango purée and orange juice in a small sauce pan.  Mix in the agar agar.
  2. Bring to a boil on the stove top.  Boil for 1 minute, and then remove from the heat.
  3. Using a syringe and some polyethelene tubing, siphon the mango-orange mixture into the tubing.  Submerge in an ice water bath.  Using the syringe to push air, push the noodle out of the tubing onto a plate.  Repeat process until all of the mango-orange mixture has been used.
    • I initially tried to keep the ends of the tubing from being submerged, but gave up on that idea.  It didn't seem to hurt anything.
  4. For the salmon, combine the spices in a bowl.  Place the salmon on a agreased, aluminum foil lined baking sheet.  Sprinkle the spice mixture on top.
    • The spices will pile up a bit into small clumps.  That's ok.  Just spread them onto the salmon.
  5. Bake at 400°F for about 15 minutes.  When you see the meat release it's fat, it's done.
  6. Serve the salmon hot on top of the mango-orange noodles.

Adapted from Taste of Home and Puffballism.