It’s summer … and, on the West Coast, that’s synonymous
with Sockeye Salmon time …
Thai Salmon with Mango Pepper Salsa
Prep Time: 10 minutes Cooking Time: 6-8 minutes
Number of Servings: 4
Ingredients:
4 – 5 ounce fresh sockeye salmon fillets
Marinade and Basting Sauce:
3 tablespoons (45 mL) soy sauce
1 tablespoon (15 mL) maple syrup, honey, or brown sugar
2 teaspoons (10 mL) freshly grated ginger; or ½ teaspoon (2.5 mL) ground ginger
1 Thai chili, seeds removed; minced
1 ½ tablespoons (25 mL) fish sauce
1 tablespoon (15 mL) fresh lime juice
1 clove of garlic, minced
2 teaspoons (10 mL) sesame oil
2 tablespoons (30 mL) olive oil
Salsa:
1 small red pepper, finely chopped
½ of a poblano pepper, finely chopped
1 Thai chili pepper, seeds removed, very finely minced
2 tablespoons (30 mL) finely chopped red onion
1 mango, diced
1 clove of garlic, minced
3 tablespoons (45 mL) chopped fresh cilantro
2 tablespoons (30 mL) chopped Thai basil
1 tablespoon (15 mL) fresh lime juice
2 tablespoons (30 mL) extra virgin olive oil
Kosher or sea salt; freshly ground black pepper
Method:
- Make marinade: Whisk together all marinade ingredients in a small bowl. Reserve 3 tablespoons for basting during cooking. Pour remaining marinade in a flat glass baking dish or rimmed plate. Place salmon fillets, flesh side down (skin side up), onto the marinade. Refrigerate for ½ – 1 hour.
- Prepare Salsa: Combine the peppers, onion, mango, and garlic. Sprinkle the lime juice over all; gently combine. Fold in the chopped cilantro and basil. Drizzle with olive oil; gently combine. Salt and pepper to taste. Set aside.
- Remove salmon from fridge 20-30 minutes before cooking.
- Heat a large sauté pan over medium heat. Remove salmon from marinade (discard); wipe any traces of marinade from the skin. Add a tablespoon of vegetable oil to the pan. Saute the salmon, skin side down, for 2-3 minutes. Turn salmon to the other side (skin side up), and continue to sauté for an additional 2 -3 minutes (depending on the thickness of the filets). Gently pull off skin (discard); baste this side with some of the reserved marinade. Turn the filets for an additional minute; brush with reserved marinade. Season with some salt and pepper.
- Serve the salmon with the salsa.
Questions and comments are always welcome alex@chilipeppersandpears.com
