Sauteed Salmon with Mango and Basil Relish

The title's a misnomer, if you really go by the book.  When you saute something, it should (as the French word implies) jump in the pan.  This stuff just pan fries, but "sauteed" sounds so much nicer than "pan fried"!

The first mango season is upon us (nearly finished now, in fact) and mangoes will be back again in March and April.  I had a great chance to use one of my lovely local mangoes (purchased directly from the farmer, who comes to my office once in a while with a trunk full of crates of mangoes) on this dinner.  It was my Valentiney offering to my boyfriend.  Sweet mangoes blend with fresh, savory basil in a tropical combination you won't soon forget.  The salmon is coated in cumin and thyme, which pop out in their own ways in every bite.  To boot, it's quite a quick one - which is never a bad thing.

For this recipe, you need a diced mango.  I'm gonna show you how I learned it, from my mom.  True African style - inherited from her days in Kenya, confirmed by Ghanaian locals.  Mom called it, and so always will I: a hedgehog.  That's what it looks like.

Cut a mango along its wide side, about 1/3 of the way in.  You want to get as close to the pit as you can.
From this curve of fruit, cut lengthwise and widthwise slits.

When you're finished, gently push on the bottom to "pop" these squares out.

To detach, slide a knife as close to the skin as you can.

Sauteed Salmon with Mango and Basil Relish
recipe adapted from a sweet and savory life
Serves 2
Prep time: 10 min
Cook time: 15 min

Ingredients:

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon cumin

2 6-ounce pieces salmon

1 tablespoon olive oil

1/2 bell pepper, chopped

1/2 jalapeno pepper, chopped
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon soy sauce
1 mango, diced small
1/2 cup basil, julienned (thinly sliced)

Directions

Combine the dry ingredients on a plate and mix well.  Pat dry each salmon piece, then dredge in the flour mixture til each piece is fully covered with a light coating.

Heat the oil over medium heat.  Add the fish and cook about 4 minutes per side, until the coating is golden.

Transfer the salmon to a plate and keep it warm in the oven or under a towel.

Add peppers to the pan and cook until softened, about 4 minutes.  Turn down the heat to low.  Add the vinegar and soy sauce and briefly allow these to cook (30 sec).  Careful as there will be a lot of steam.  Add the mango and basil and allow the ingredients to warm up together for 1-2 minutes.

To serve: plate the salmon and spoon the relish over the top.  Bagels on the side are optional!