Salmon with Roasted Chile-Mango Sauce
3 tspextra-virgin olive oil
1/2 cthinly slices shallot
2 tspcoriander seed
1 1/2dried red chiles
1medium ripe (slightly soft) mango
2 Tbspfinely chopped fresh cilantro
1 lbsalmon fillet
How to Make Salmon with Roasted Chile-Mango Sauce
- 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, 2-3 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 slamon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3-4 inches from heat, until opaque in the center, 8-14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.
- Note: I don't like cilantro, so I didn't put it in the sauce. I imagine that doing so, would make the sauce more of a green color to contrast in color from the salmon.
Also, my picture is with a 3 1/2 pound salmon fillet since I had guests for dinner, so I tripled the recipe for the sauce.