Salmon With Mango Salsa

Maple Syrup Cookbook

Posted by Storey Publishing

About

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

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You Will Need (14 things)

  • 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

Steps (5 steps, 60 minutes)

  1. 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. 2

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

  3. 3

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

  4. 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. 5

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