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1 salmon fillet, skinned
granulated garlic
fresh ginger
2 tablespoons or so of coconut oil
2 ripe mangos, cubed
juice of 1 orange
juice of 2 limes
juice of 2 lemons
4 Roma tomatoes, diced
1 medium onion, diced
1/3 cup Gefen Pure Maple Syrup
First, heat a sauté pan on medium high heat. Add the coconut oil.
Meanwhile take your salmon fillet and dust both sides 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/medium low. Add the onions and let them get soft, and then add the tomatoes and sauté for about three minutes. Now add the salmon fillets back into the pan.
Grate the fresh ginger to taste right on top of the filets. Add the three juices (orange, lime and lemon) and put a lid on the pan so that the fish can luxuriate in the juices for about five minutes. Keep the heat low. Assuming the fish is done to your desired taste, take the fillets 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 three 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 fillets. 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
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