Salmon With Roasted Chile-Mango Sauce

By sunitagt

Calories 288
Fat 12 g
Saturated fat 2 g
Cholesterol 72 g
Carbohydrates 18 g
Dietary fiber 2 g
Protein 27 g
Sodium 352 g

Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced shallot, (about 1 medium)
• 2 teaspoons coriander seed
• 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed
• 1 medium mango, ripe, slightly soft, peeled and diced (about 1 cup)
• 2 tablespoons fresh cilantro, finely chopped, divided
• 4 medium cloves garlic, minced
• 1/2 teaspoon salt
• 1 pound salmon fillet, skin removed

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro.

3. Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.