Mango Habanero Salmon Burnt Ends | La Grille

Ingredients

• 2 tbsps (30 ml) max xtra coarse seasoning
• 2 tbsps (30 ml) brown sugar
• 2 pounds (900 g) skin-off salmon fillets 1-inch (2.5 cm) thick, cut into 1-inch (2.5 cm) chunks
• 1 ripe mango peeled, pitted and cut into chunks
• 1/2 habanero pepper
• 1/4 cup (60 ml) honey
• 3 tbsps (45 ml) fresh lemon juice
• 1/2 tsp (2 ml) sea salt grinder
• 1/4 tsp (1 ml) pepper ground black
• 1 to 2 tbsps (15 to 30 ml) water
• 1 (8 ounces/226 grams) cream cheese
• 1 tbsp (15 ml) max xtra coarse seasoning
• 1 baguette (about 16-inches) sliced 1/2-inch thick, toasted
• Chopped fresh chives, to garnish