Salmon With Mango Salsa

Maple Syrup Cookbook

https://www.cutoutandkeep.net/projects/salmon-with-mango-salsa • Posted by Storey Publishing

SALMON CERTAINLY DOESN’T NEED much adornment, but a sauce or a salsa just seems to bring out the flavor of the fish. When I’m planning what to dress it up with, I’m torn between a simple Maple Glaze (page 111), Pineapple Salsa (page 89), or Mango Salsa. Sometimes I just let the greengrocer decide: If there isn’t a beautiful, ripe pineapple or mango, it’s the glaze. If both are available, well, sometimes I make two kinds of salsa and eat the fish with a little bit of each. YIELD: 4 servings

You will need

Mango Salsa
1 Ripe Mango , peeled, pitted, and chopped 1 Small Jalapeño , seeded and finely chopped 2 Scallions , green part only, finely chopped Juice of 1 small Lime (about 1 tablespoon) 1 tbsp Pure Maple Syrup
Salmon and Glaze
4 Salmon fillets or steaks (about 6 ounces each) 2 tbsp Olive Oil 2 tbsp Maple Syrup 1 ½ tbsp Dijon Mustard 1 ½ tbsp Fresh Lime Juice 1 tbsp (peeled) minced fresh Ginger Root 2 Cloves Garlic , minced

Project Budget

Time

Difficulty

Description

SALMON CERTAINLY DOESN’T NEED much adornment, but a sauce or a salsa just seems to bring out the flavor of the fish. When I’m planning what to dress it up with, I’m torn between a simple Maple Glaze (page 111), Pineapple Salsa (page 89), or Mango Salsa. Sometimes I just let the greengrocer decide: If there isn’t a beautiful, ripe pineapple or mango, it’s the glaze. If both are available, well, sometimes I make two kinds of salsa and eat the fish with a little bit of each. YIELD: 4 servings

Instructions

1. FOR THE SALSA: Combine the mango, jalapeno, scallions, lime juice, and maple syrup in a small bowl. Refrigerate, covered, to allow the flavors to blend. (The salsa will keep for up to 2 days, refrigerated.)

2. FOR THE SALMON: Preheat the grill to medium-high (or preheat the broiler).

3. FOR THE GLAZE: Whisk together the oil, maple syrup, mustard, lime juice, gingerroot, and garlic. Set aside.

4. For salmon fillets, brush or spoon the glaze heavily over the flesh and set aside for 5 to 10 minutes. (If you’re using steaks, coat both sides and set aside.) Grill the salmon skin side down for 4 to 5 minutes, then carefully turn and grill another 4 to 5 minutes, until done. Thicker salmon steaks will require 2 to 3 minutes longer than fillets. To oven broil, line a rimmed baking sheet with foil and coat with a little oil or nonstick cooking spray. Place the salmon on the foil — skin side down for fillets — and broil 4 to 5 inches from the heat. Fillets should take about 7 to 8 minutes, steaks a couple of minutes longer.

5. Transfer the salmon to a platter or dinner plates, spoon the salsa over it, and serve.