Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling salmon will perfume your kitchen, so if you prefer, cook the salmon on the grill, over direct heat, 8 to 12 minutes total. Source: EatingWell Magazine, February/March 2005

Raghavan Iyer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

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  • 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.

Tips

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.

Tips: To peel and cut a mango: 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. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.

To skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

288 calories; 12.2 g total fat; 1.9 g saturated fat; 72 mg cholesterol; 352 mg sodium. 870 mg potassium; 17.5 g carbohydrates; 2 g fiber; 12 g sugar; 27.2 g protein; 1258 IU vitamin a iu; 33 mg vitamin c; 73 mcg folate; 44 mg calcium; 2 mg iron; 54 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I will eat more salmon now. The sauce is fabulous. I loved it. Anonymous Crete IL Read More
Rating: 5 stars
10/30/2011
Ok I totally cheated and used a bottle of prepared salsa verde then mixed it in with the mango but it was still amazing! So easy and colorful. Served the EatingWell Egyptian style edamame salad for a complete and delicious meal! Read More
Rating: 5 stars
10/30/2011
This is awesome - I triple the garlic and put it in the small bowl of my food processor to make a smooth paste to spread over the salmon before broiling. Be careful - the garlic burns easy. Serve this with the Sweet Potatos and warm black bean salad - they go great together Read More
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