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:

1. 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.
2. 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.
3. Remove salmon from fridge 20-30 minutes before cooking.
4. 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.
5. Serve the salmon with the salsa.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]