Photo: c. foodblogchef 2020  Copy and paste to print the recipe.  TERIYAKI SALMON WITH MANGO SALSA Serves 4 Teriyaki Marinade for Salmon Ingredients: 1/2 cup light soy sauce 1/4 cup mirin (available in the International-Asian section of your super-market) 2 tablespoons sugar 2 tablespoons peanut oil 1/2 teaspoon sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion white and light green parts only 1 (1-inch) piece fresh wasabi root (optional) 4 salmon fillets (about 6 ounces each); preferably an even thickness each.  Preparation: 1. Combine first 8 or 9 ingredients in a blender for 15-20 seconds. 2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)  While the salmon is marinating, make the Mango Salsa. Mango Salsa Ingredients: 2 ripe 10-ounce mangos, peeled, pitted, diced (or 3 Honey Ataulfo mangos) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 2-3 tablespoons chopped sweet Red Pepper, or Cubanelle pepper if available 1 tablespoon fresh lime juice 2 teaspoons minced seeded serrano or jalapeño chili 1 teaspoon grated lime peel 1 garlic clove, finely chopped 2 tablespoons olive oil  Preparation: 1. Combine the 9 ingredients in small bowl. Cover and refrigerate for an hour to allow the flavors to meld.  Cook the Salmon Preheat your grill to about 400 degrees; if using the oven preheat to 375. 1. Once the grill is at temperature, oil the grates or grill pan if you’re using one. 2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula. 3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes and check to see if the fish flakes easily using a fork. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check. 4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional)  Remove the salmon from heat and serve topped with 1 or 2 spoonfuls of Mango Salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well.  *Wine Note: To complement the sweet-salty richness of the teriyaki salmon and bright freshness of the mango salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino.

Photo: c. foodblogchef 2020

Copy and paste to print the recipe.

TERIYAKI SALMON WITH MANGO SALSA
Serves 4
Teriyaki Marinade for Salmon
Ingredients:
1/2 cup light soy sauce
1/4 cup mirin (available in the International-Asian section of your super-market)
2 tablespoons sugar
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion white and light green parts only
1 (1-inch) piece fresh wasabi root (optional)
4 salmon fillets (about 6 ounces each); preferably an even thickness each.

Preparation:
1. Combine first 8 or 9 ingredients in a blender for 15-20 seconds.
2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)

While the salmon is marinating, make the Mango Salsa.
Mango Salsa
Ingredients:
2 ripe 10-ounce mangos, peeled, pitted, diced (or 3 Honey Ataulfo mangos)
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
2-3 tablespoons chopped sweet Red Pepper, or Cubanelle pepper if available
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano or jalapeño chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil

Preparation:
1. Combine the 9 ingredients in small bowl. Cover and refrigerate for an hour to allow the flavors to meld.

Cook the Salmon
Preheat your grill to about 400 degrees; if using the oven preheat to 375.
1. Once the grill is at temperature, oil the grates or grill pan if you’re using one.
2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula.
3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes and check to see if the fish flakes easily using a fork. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check.
4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional)

Remove the salmon from heat and serve topped with 1 or 2 spoonfuls of Mango Salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well.

*Wine Note:
To complement the sweet-salty richness of the teriyaki salmon and bright freshness of the mango salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino.