Reviewed: Jul. 18, 2009

I don't think the flavors worked well together... salmon is naturally fatty and the brie cheese just added to it.

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Reviewed: Jun. 28, 2009

I'm not sure how I feel about this recipe. The mango mix was delicious, and I love brie cheese. I followed previous suggestions to add some punch to the salmon with salt and pepper. It definitely would have been bland without it, in my opinion. In retrospect, the idea of cheese, even something like brie, just seems weird for fish.

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neska

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Reviewed: Jun. 17, 2009

I love all three of these flavors. The overall taste was very refreshing and tropical. Great for a summer evening.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Jun. 14, 2009

My husband, eldest son and myself loved this! However, rather than baking the salmon, my husband grilled it (after seasoning it as he usually does.) We added the brie to the fish on the grill and let it melt a bit. Served with the mango sauce it was amazing! My two younger kids were not keen on the taste of the brie, but definitely liked the mango sauce. We will certainly have again!

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FREYAUSA

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Reviewed: Jun. 13, 2009

I loved it. I thought it was very simple to make and very tasty. I followed the recipe closely except for some kosher salt rubbed into the salmon prior to cooking. I thought the cooking times listed were longer than necessary. I will not be making this recipe often though because my kids did not like it too much - they prefer their flavors separated. They love salmon grilled with just a little lemon pepper seasoning - how boring.

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nhaft

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Reviewed: Feb. 16, 2009

This was amazing. The only thing I'd recommend is adding the brie with about 2-3 minutes left baking the salmon, I did this because I wanted the cheese a bit more gooey.

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theothermattm

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This recipes was kind of lacking in flavor for me.

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Julia Bunker

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Reviewed: Jul. 31, 2008

YUMMY! My boyfriend and I made this tonight, and loved it. We altered the mango sauce a little, and simmered it with about a half cup of coconut milk, and added about 2 tsps of sweet chili sauce and lime juice. It added a little bit of asian flair, and the brie mellows it out perfectly.

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PICCOLOPRINCESS

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Reviewed: Jul. 17, 2008

This was so yummy!!! mmmmmm

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Laurasue

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Reviewed: Jul. 14, 2008

This one's pretty good. The salmon, brie & mango flavors combined very well together. I think it needed a lot more seasoning added, though I'm not sure what would be best. The mango sauce was fabulous though, I enjoyed that by itself! Went great with asparagus.

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 1, 2008

This was awesome! I made it for my family who isn't too fond of salmon or brie (I'm in love with both), and now they can't get enough of either! It was perfect over rice with some greens on the side. I can't wait to make this again!

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Joshua

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

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Reviewed: Jan. 15, 2008

really good! I sauted garlic in my cast iron skillet before searing the salmon in it. I also toasted some coconut to serve on top. Went great with coconut rice, will def make again.

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mrsmaryj

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Reviewed: Dec. 30, 2007

The recipe by itself is great, however, it needs a bit improvement here and there to make the presentation way more appealing: I had the mango sauce (with fresh mint leaves by the way...) on the side and the brie was added almost around serving, this way doesn't get messy and your plate looks like 5 star cooking. A real keeper!!!!

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ERIKA

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Sep. 22, 2007

I cooked this recipe with halibut instead of salmon and it was still wonderful! Only change I'll make next time is more mango sauce. Using ripe mangos was a great suggestion.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jul. 16, 2007

This was very good! We made the salmon on the grill on a cedar board. At the very end laid the brie on top to melt-- which only took a couple of minutes-- the cedar board added a great smokey flavor to it all. As for the sauce, on other reviewers suggestion I added a pinch of cayanne pepper. I used jarred mangoes and added a tiny bit of the juice from the jar as well so that they could cook up better. They didnt get completely smooth, which could be remedied by putting in blender, however we liked the sauce just fine with the small chunks of mango.

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 12, 2007

This recipe is fantastic! The only problem that I ran into is that the brie melted almost completely off the salmon, but I just layered more brie on before ladling the mago sauce on. For the mango topping, the mangos I started with were a bit unripe, so I took another reviewers advice and blended them in the blender first. I think this greatly facillitated with making it smooth, for the unblended chunks never got smooth on their own. I also added some lemon juice, some brown sugar, and a pinch of cayenne pepper. It was great over the rice I served on the side. Be prepared to make extras, but don't expect any leftovers, everything was scraped clean! This is one of my favourite recipes and the only reason it isn't getting 5 stars is because of how much I changed it. Have fun with it!

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Stasha

Cooking Level: Beginning

Home Town: San Luis Obispo, California, USA

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Reviewed: Jan. 10, 2007

I thought this was great! I used creamy swiss wedges on top of each fillet, instead of the brie. I also puree'd the mangoes after cooking them. They never did get "smooth", but the blender did the trick!! Regardless, the flavors together were AMAZING!! Maybe the swiss is a better flavor than the brie?

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phred

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Reviewed: Dec. 11, 2006

This was fantastic, I LOVE the combo of brie and salmon. I enjoyed even more the second time when I used an asian pear and a fuji apple instead of the mango, then cooked them in a little bit of maple syrup. Made a nice, crunchy contrast to the smooth brie and salmon.

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nicoco_the_marshmellow

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Reviewed: Dec. 5, 2006

I rubbed the salmon fillets with ground pepper, paprika and 4-5 cloves of finely minced garlic, just like an earlier review recommended. The taste of garlicy brie cheese was heavenly!! I also substituted a ripe pear for one mango (as I only had one) and it turned out great! I added a pinch of salt and about 1/2 tsp of sugar to the mango/pear mixture as it cooked to enhance the flavours of the fruit. Next time, I would make DOUBLE the amount of mango sauce as it is a terrific topper for basmati rice - maybe it would be even better with a splash of coconut milk? I may also add some finely minced fresh cilantro to the mango mixture the next time I try this. For those of you who are concerned about the amount of fat in the brie cheese, use some light mozzarella cheese instead. This was so refreshing!!

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Chiquita Banana

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Reviewed: Nov. 24, 2006

I wanted this to be so delicious. It's 3 of my favorite things in the world, all together in one dish! In reality, it was just OK. The flavors didn't work as well together as I would have thought. The brie gets a little lost. I'd make it again, but I'll have to play around with the ingredients, maybe a less flavorful fish or a stronger-tasting cheese. One warning - make sure your mangos are very ripe, or you won't have a sauce, you'll have caramelized mango chunks. Mine were way to underripe to turn into a sauce. We still enjoyed them as a "warm mango salsa" sort of thing, but if you're looking for an actual sauce, start with mushy mangos.

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