Chile-Garlic Salmon With Mango and Cucumber Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(382)
Ingredients
4 servings
- 1/2 cup soy sauce
- 1/4 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
- 1 large ripe mango, cubed
- 1 medium cucumber, quartered lengthwise then thinly sliced
- 1/2 lime, juiced
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste
- 1 medium avocado, cubed
How would you rate this recipe?
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.
Step 7
Save recipe for the next time?
