Description
A flavorful and healthy dish combining tender pan-fried salmon with a sweet and savory mango salsa topped with a rich maple teriyaki sauce. Perfect for a quick weeknight dinner or an impressive weekend meal, this recipe offers a delightful balance of protein, vibrant fruitiness, and Asian-inspired glaze.
Ingredients
Units
Scale
For Maple Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup pure maple syrup
- 1/4 cup water
- 1 tablespoon sesame seed oil
- 1 tablespoon rice vinegar
- 1 tablespoon ginger puree
- 5 to 6 garlic cloves, pressed or very finely minced
For Mango Salsa:
- 2 medium ripe mangos
- 1 large avocado
- 2 medium tomatoes
- 1 small red onion, or large shallot
- Small bunch fresh cilantro, chopped
- Juice from 2 limes
- Salt, to taste
- 2 tablespoons olive oil
For Salmon:
- 2 pounds wild salmon, portioned
Instructions
- Prepare the Maple Teriyaki Sauce: Combine the soy sauce, maple syrup, water, ginger, garlic, sesame seed oil, and rice vinegar in a large measuring cup. Whisk the ingredients together until well combined.
- Portion and Marinate Salmon: If needed, cut the salmon into serving-sized fillets. Place the salmon into a large, deep casserole dish and pour the prepared teriyaki sauce over the top. Cover and refrigerate for 15 to 45 minutes to marinate.
- Make Mango Salsa: Peel and dice the mangos into small, pea-sized pieces. Prepare the avocado similarly. Seed and dice the tomatoes. Finely dice the red onion or shallot. Chop the cilantro. Combine all these ingredients in a large mixing bowl but do not add lime juice and oil yet.
- Cook the Salmon: Remove the salmon from the fridge and gently pat dry with paper towels. Pour the remaining teriyaki sauce into a small saucepan and bring to a simmer over low heat. Cook for about 10 minutes until sauce reduces slightly. Meanwhile, preheat a large frying pan over medium-high heat, add a few tablespoons of avocado oil. Once hot, add the salmon skin-side down and cook for 3-4 minutes per side, or until nicely browned and cooked through. Remove and place on a wire rack to rest.
- Finish the Salsa: Squeeze lime juice over the salsa, season with salt, and drizzle with olive oil. Toss to combine thoroughly.
- Serve: Plate the fried salmon, spoon the reduced teriyaki sauce over the top, and add generous spoonfuls of mango salsa. Optionally, serve with steamed white rice for a complete meal.
Notes
- Ensure the salmon is pat dry before frying to get a crispy exterior.
- You can use frozen mango if fresh is unavailable; just thaw before using.
- Adjust the garlic and ginger quantities according to your taste preference.
- Leftover sauce can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 652 kcal
- Sugar: 30 g
- Sodium: 924 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 49 g
- Cholesterol: 125 mg
