Mango Salmon

Parve

Ingredients:

6 Tablespoons Lime Juice

2 Tablespoons Fresh Ginger

4 Cloves Garlic, minced

1 Red Chili Pepper (fresh)

2 Jalepeno Peppers

2-4 Salmon Steaks (or fillets)

1 Onion, diced

1 Mango, diced

1/2 Teaspoon Ground Turmeric

2 1/2 Teaspoons Ground Coriander

1/4 Cup Vegetable Oil

1/3 Cup Red Wine Vinegar

1/4 Cup Fresh Cilantro (plus extra for garnish)

1 Teaspoon Sugar

Salt to taste

Instructions:

Prepare marinade by combining lime juice, ginger, garlic, red chili and jalepenos in a bowl.  Set aside.  Remove bones from salmon steaks (optional).  Place salmon in dish, spoon marinade over fish, coating all sides.  Pour any excess marinade into dish, cover and refrigerate for for 3-4 hours. 

In a saute pan, heat oil.  Cook onion and mango until tender.  Add turmeric and coriander, cook another 1-2 minutes.  Add fish to pan.  Cook for about 5 minutes on each side. (Decrease cook time if using thinner fillets.)  Add vinegar, cilantro, sugar and salt.  Bring to a simmer, and allow to cook until the fish is cooked through.  Remove from heat and chill in the refrigerator overnight.  Garnish with cilantro (optional).  May be served alone, or over lettuce.

NB:  For a less spicy dish, use a milder red pepper (like Fresno) and/or remove the seeds and spongy inner ribs. (The heat in peppers comes from a compound formed in the ribs...the spongy inner folds near the seeds.)  For a spicier dish, use a hotter green pepper (like Serrano) in place of the jalepenos.

NB:  If using fillets instead of steaks, use pieces that have a consistent thickness.