Ingredients:

  • 4 (6-ounce) skin-on salmon fillets (170 g)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30 mL)
  • 1 ripe mango, peeled and diced (about 1 cup or 150 g)
  • 1 tablespoon honey (15 mL)
  • 1 tablespoon soy sauce (15 mL)
  • 1 tablespoon lime juice (15 mL)
  • 1 teaspoon fresh ginger, minced (5 g)
  • 1 teaspoon cornstarch (3 g)
  • 2 tablespoons water (30 mL)

Instructions:

  1. In a blender, combine diced mango, honey, soy sauce, lime juice, and ginger. Blend until smooth.
  2. In a small saucepan, combine the blended mixture with cornstarch and water. Heat over medium, stirring until thickened. Set aside.
  3. Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  4. Add the salmon skin-side down and sear for 5-6 minutes or until the skin is crisp.
  5. Carefully flip the salmon and sear for an additional 3-4 minutes or until cooked through and the internal temperature reaches 145°F (63°C).
  6. Once the salmon is cooked, pour the mango glaze over the fillets in the skillet. Cook for an additional 1-2 minutes, allowing the glaze to caramelize slightly.
  7. Plate the salmon, drizzling with any remaining glaze.