Chili Garlic Salmon with Mango

In late July, Harleston treated us 20 Baggers to peaches from Shuler Farms in Holly Hill, SC. Wanting to use the perfectly ripened fruit, and to keep it local, I substituted one stone fruit for another in this recipe from Ifrah F. Ahmed for the New York Times. Cooking column. The results were peachy!

INGREDIENTS

Yield:4 servings

For the Salmon

½c cup soy sauce 

¼c cup maple syrup 

4 teaspoons chile-garlic sauce (preferably Huy Fong)

2 teaspoons toasted sesame oil

7 medium garlic cloves, finely grated

Ground black pepper, to taste 

4 (5- to 6-ounce) skin-on salmon fillets

Cooked white rice (optional), for serving

For the Mango Salad

1 large ripe mango, cubed

1medium cucumber, quartered lengthwise then thinly sliced

½ lime, juiced 

½ teaspoon fine sea salt 

Ground black pepper, to taste 

1 medium avocado, cubed

PREPARATION

Step 1

Heat the oven to 400 degrees. While the oven heats, make the salmon marinade by combining the soy sauce, maple syrup, chile-garlic sauce, sesame oil, garlic and black pepper in a large bowl.

Step 2

Line a baking sheet with parchment paper. Dip the salmon fillets in the marinade, making sure to coat all sides. Once the oven is hot, place salmon skin-side down on the baking sheet and roast for 15 minutes, until the fish is tender and flakes easily with a fork. Set aside leftover marinade.

Step 3

While the salmon roasts, combine all ingredients for the mango salad except the avocado.

Step 4

In a small saucepan, add the leftover marinade and reduce it over medium heat, stirring occasionally, about 4 minutes, until it thickens to a syrup.

Step 5

Once the salmon is ready, spoon the thickened sauce over the salmon. Add the avocado to the mango salad and gently mix together.

Step 6

Serve the salmon and mango salad with white rice, if desired.