- Special Pricing
Simply broiled, no-fuss salmon is a perfect bed for this robust-flavored sauce, made pungent by red chiles but mellowed by sweet mango. Salmon may also be cooked on the grill, over direct heat, 4 to 6 minutes per side.
- 3 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallot (about 1 medium)
- 2 teaspoons coriander seed
- 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note)
- 1 medium ripe, slightly soft mango, peeled (see Tip) and diced (about 1 cup)
- 2 tablespoons finely chopped fresh cilantro, divided
- 4 medium cloves garlic, minced
- 1/2 teaspoon salt
- 1 pound salmon fillet, skin removed
- 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.
Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro.
Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
271 calories; 12g total fat; 2g total saturated fat; 72mg cholesterol; 352mg sodium; 14g carbohydrates; 2g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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