Mango Teriyaki Salmon with Mango Ginger Salsa and Lemon Saffron Rice
I cook with Asian ingredients on a regular basis so my pantry is always stocked with the essentials; fresh ginger, Hoisen Sauce, Premium Soy Sauce, Rice Vinegar and Fish Sauce, just to name a few. Armed with my arsenal of Asain ingredients I added a fresh caught Atlantic Salmon fillet and a few mango's to create this tasty meal. On a side note; I'm living in a rental property for the first time in 30 years and my oven hasn't worked for over two weeks, so it goes without saying, my grill has recently seen a great deal of action. I suppose, it's not half bad not having a functional oven when there's a grill near by however, I'm just about on my last nerve waiting for it to be repaired or replaced. The technician is scheduled today for a second round of repair, so the fate of my oven will be decided in a few hours.
Hope was not lost in the face of oven adversity. On the contrary, a deliciously grilled fillet of salmon was born.
3 ripe mango
¼ teaspoon minced fresh ginger
¼ teaspoon fish sauce
1 tablespoon hoisin sauce
1 teaspoon brown sugar
½ teaspoon rice wine vinegar
2 tablespoons premium soy sauce
2 tablespoons grape seed oil
juice from ½ fresh lemon
Peel and dice mango, measure out ¼ cup mango for marinade saving the remainder for the salsa. In a blender or food processor combine remaining ingredients and ¼ cup mango, blend until smooth or until marinade resembles the consistency of peanut butter.
Cut 2 large pieces of aluminium foil layer one on top of the other and fold over all four edges about 2 inches, spray with non stick cooking oil, rinse and pat dry salmon, lay salmon skin side down in the center of foil and season flesh with salt and pepper, spoon marinade over salmon, rest 15 minutes.
Preheat grill to 350 - 400 degrees, place aluminum and salmon on grill plates, cover grill and cook 6 minutes, flip salmon over and cook additional 6-8 minutes, transfer salmon to a large platter discard aluminum.
Mango Ginger Salsa
using remaining mango, add 1 teaspoon fresh minced ginger and 1 teaspoon rice wine vinegar, mix to blend
1 cup rice
2 cups water
3 slices fresh lemon
pinch saffron threads
Bring water to a boil, add rice, lemons and saffron threads, cover and reduce heat, simmer for 20 minutes