Tropical Salsa Salmon
Tropical Salsa Salmon
You’ll Need:
One Skinned Salmon Fillet
Sea Salt
Granulated Garlic
Fresh Ginger
2 tbs or so of coconut Oil
2 Ripe Mangos Cubed
Juice of one Orange
Juice of 2 Limes
Juice of 2 Lemons
4 Roma Tomatoes - Diced
1 medium sized onion - Diced
1/3 cup Pure Maple Syrup
My daughter calls this recipe Fabulicious. I think she’s right. It’s a perfect fish for Shabbat, serves well either hot or cold and really satisfies.
First, heat a sauté pan on medium high heat. Add the coconut oil. Meanwhile take your salmon fillet and dust both side nicely with sea salt and granulated garlic, then cut into serving sized portions. When the oil is hot. Sear the fillets. Make sure you allow a nice crust to form on both sides. You do NOT want to cook the fish all the way through right now, just sear both sides with a firm crust. Once done, set the fillets aside.
Now, lower your heat to medium to medium low. Add the onions and let them get soft, and then add the tomatoes and sauté for about 3 minutes. Now add the salmon filets back in to the pan. Grate the fresh ginger to taste right on top of the filets. Add the 3 juices (Orange, Lime and Lemon) and put a lid on the pan so that the fish can take luxuriate in the juices for about 5 minutes. Keep the heat low.
Assuming the fish is done to your desired taste, take the filets out with most of the juices, the onions and the tomatoes and put in a serving dish. Now, add the mango to the pan and let it soften for about 3 minutes or so. Then, turn the heat up on the pan to medium high and add the maple syrup. Work quickly to caramelize the syrup into the mango and then pour on top of the filets. Make sure you get every bit of mango and all the syrup.
Serve with a bed of quinoa or rice. Or over my Garlic Pureed Potato Medley, but that’s another recipe.
L’Chaim . . . Avi
Copyright 2013 Avi Levy – Avi’s Kosher Kitchen – Bar Shabatai Productions
