Instructions

1. Make the Glaze: Place vinegar and honey in a saucepan and cook over medium heat until the honey has dissolved, approximately two minutes. Add the ginger and mango and bring to a low simmer. Continue cooking until the mango has softened. Remove from heat and transfer contents into a blender, process until puréed, and set aside to cool.

2. Season the Glaze: Once cooled, season with lime juice, soy sauce, and fold in the cilantro. (Note: The glaze can be made up to one day in advance and extra glaze will keep up to three days in the refrigerator).

3. Preheat Broiler: Preheat your broiler to high and line a medium baking tray with foil. Coat with olive oil.

4. Sear the Salmon: In a large sauté pan, heat olive oil over high heat. Season the salmon with salt and pepper and place in the pan, flesh-side down, and cook for 20 seconds.

5. Broil the Salmon: Immediately remove the salmon and set it atop the baking tray. Coat with the mango glaze and set under the broiler to cook for five minutes.

6. Serve: Transfer the fillets to a plate and let rest for two minutes. Garnish with lemon, serve, and enjoy!

Notes

Cooking Tip: Ensure the salmon is pat dry before seasoning to get a good sear.

Serving Suggestion: Pair with steamed vegetables or a fresh salad for a balanced meal.

Storage: Extra mango glaze can be stored in the refrigerator for up to three days.

Mango-Glazed Salmon