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3 teaspoons extra-virgin olive oil, divided
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1/2 cup thinly sliced shallot (about 1 medium)
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2 teaspoons coriander seed
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1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note)
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1 medium ripe, slightly soft mango, peeled (see Tip) and diced (about 1 cup)
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2 tablespoons finely chopped fresh cilantro, divided
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4 medium cloves garlic, minced
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1 pound salmon fillet, skin removed
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How to cut a mango
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice
the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Note: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go.
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