Tuesday, September 20, 2011

salmon with thai-inspired salsa

fresh and flavourful
Salmon is a great vehicle for flavour, you can make it quite plain but top it with a delicious sauce and you're set! Tonight it was topped with a fresh mango salsa - served alongside steamed broccoli - and it was pretty great.

what you need:
*serves two
  • fillet of salmon for 2 (about 16 ounces)
  • 2 tbsp light soy sauce
  • 1 garlic clove, chopped finely
  • 1 tbsp ponzu
  • freshly ground black pepper
  • canola oil
thai salsa:
  • 1 mango
  • 1 sweet red pepper
  • 1 small bunch of cilantro
  • 1 green onion
  • 1 clove of garlic
  • 1-2 green thai chilies
  • 1/2 lime - zest and juice
  • 1 tsp thai fish sauce
  • 1 tsp rice wine vinegar
  • 1 tsp ponzu
  • small pinch of salt
what to do:
  1. Marinate salmon in soy, ponzu, garlic, and black pepper.  Add about 1 tsp canola oil.  Let it rest for about 10 minutes, flipping salmon once at 5 minutes.
  2. Prep salsa ingredients - dice mango and red pepper into about the same size.  Finely chop garlic clove.  Thinly slice green onion, chilies, and cilantro.  Mix all salsa ingredients together and then set aside in the fridge.
  3. In a non-stick pan, put 2 tbsp of canola oil on medium heat.  Once the oil is heated, about 1-2 minutes, place salmon carefully in pan - you should hear it sizzle.  Cook for about 2 minutes, then flip salmon carefully and cook for another 2-3 minutes.  Lower the heat to medium - low and cover pan with lid.  Cook for about 2-3 more minutes, depending on how thick your salmon is and how you like your salmon cooked.  (If you like it medium-rare, the thickest part of the salmon should feel a little bouncy when you lightly poke it with a cooking spoon.  If you like it medium-well, it should feel firmer)
  4. Remove salmon from heat and top with heaping spoons of the salsa right before serving.  Enjoy!

1 comment:

  1. This looks better than it sounded! I am going to have to try it!