Directions: |
Directions:Heat olive or vegetable oil in a non-stick pan, season salmon with salt and pepper and sear on both sides in a high/med-high pan - *if skin is on, sear non-skin side first then place skin down in the pan. The fish won't take too long to cook, so you can either finish it up and take it out of the pan while you make the sauce or just make the sauce up quickly with the fish in the pan. Turn heat down to medium, add the garlic - smashed, ginger - grated or finely chopped, cumin and coriander (and regular onion if you are using it) saute briefly or until onions are soft and smelling good. Splash in a bit of the mango juice (2 or 3 tbls) and stir. It should reduce quite a bit right off the bat. Add more of the juice liberally - you just want to keep reducing it. Add leeks, then diced mango and/or green onions when you are pretty close to having your sauce at the desired consistency. (Leeks need slightly more cooking time). If you took the fish out earlier, now would be the time to put it back in. Finish off the sauce with lime juice and salt and pepper to taste. Alternatively, you could thicken the juice without reducing it using cornstarch. |
Personal
Notes: |
Personal
Notes: I'm not really one for recipes, you just have to keep tasting and adjust as you go. You could throw some veggies into the pan like a stir fry near the end if you like. You can use just regular onion or shallot instead of or in addition to the leek, but use a bit less! Serve with rice or noodles. You could also prepare chicken in this way.
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This recipe for Mango Ginger Salmon is from