My favourite way to do salmon is usually a quick butter and maple glaze but I decided to try something new. Cilantro might also be an alternative herb to try. Enjoy !
INGREDIENTS
Mango Basil Sauce -
Whisk in the bowl:
1 1/2 cup Mango Juice
1/2 tsp or more Chili flakes
2 - 3 tsps Rice vinegar
1 1/4 Soy sauce
1/2 tsp Fish sauce
1 tbsp Lemon or Orange Juice
2 tsps Brown sugar
1/2 tsp turmeric
Black pepper
Added in the pan:
1/2 tbsp canola oil
3 garlic cloves minced
1/2 tsp minced ginger (OPTIONAL)
1 1/2 tsp Basil paste
2 Basil leaves minced
1/2 - 1 tsp ginger powder
Salt and pepper to taste
Slurry: 2 tsps cornstarch and about tsps water
Salmon -
5 - 6 Salmon filet pieces (about 1/2 - 1 inch thick and weighing about 4 - 6 oz each ) rinsed with cool water and lemon juice then pat dried
1/2 tbsp canola oil
Black pepper
Onion powder
Garlic powder
1 1/2 tsp sweet paprika
Salt
METHOD
Preheat the broiler to 500 degrees F.
To make the sauce: In a bowl mix the first nine sauce ingredients. In a pan saute the garlic and ginger till soft and add the mango juice mixture as well as the other sauce ingredients. Taste and adjust based on your preference for heat, sweet, sour and salt. Simmer for about 3 -4 minutes till desired thickness achieved. Set aside to cool COMPLETELY.
Brush oil on each piece of salmon then rub in seasoning on both sides.
Line a baking sheet with foil wrap or parchment paper and lay each piece of seasoned salmon skin-side down on the baking sheet.
Pour the cooled sauce over the salmon and broil for 8 - 10 minutes. If salmon is browning too fast then decrease temperature to 450 or 475F.
Keep an eye on it to prevent burning.
Remove from the oven and serve the salmon with sauce spooned.
YIELD: 5 - 6 servings