Delicious Salmon with Raw Mango in Coconut Milk Sauce

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Indulge in a refreshing twist on a seafood classic with this salmon recipe featuring raw mango in a sumptuous coconut milk sauce. This dish marries the rich, fatty texture of salmon with the tangy crispness of raw mango, all smoothed together in a creamy coconut milk gravy that’s perfect for a sophisticated dinner. Here’s how you can bring this delightful concoction to your table.

Let’s talk about ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 ripe but firm raw mango, peeled and julienned
• 1 can (400 ml) coconut milk
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Fresh coriander (cilantro), chopped for garnish
• 1 lime, cut into wedges for serving

Instructions:

1. Prepare the Salmon: Begin by seasoning the salmon fillets with salt and a little turmeric powder. Heat the olive oil in a non-stick skillet over medium heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes on each side or until fully cooked but still moist. Remove from the skillet and set aside.
2. Make the Sauce: In the same skillet, add a bit more oil if needed. Toss in mustard seeds and fenugreek seeds, and wait until they start to pop. Add the minced garlic and chopped onions, sautéing until the onions turn translucent.
3. Add Spices: Stir in the remaining turmeric and chili powder, cooking for another minute to release their aromas.
4. Combine with Coconut Milk: Pour in the coconut milk, stirring well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 5 minutes.
5. Add Mango: Add the julienned mango to the sauce and let it simmer for another 5 minutes, or until the mango is tender but not mushy.
6. Finish the Dish: Return the cooked salmon fillets to the skillet, spooning the sauce over them to reheat and infuse them with the flavors for about 2-3 minutes. Be careful not to break the fillets.
7. Garnish and Serve: Transfer the salmon fillets to plates, spoon over the mango coconut sauce, and garnish with chopped coriander. Serve with lime wedges on the side.

Serving Suggestions:

This dish pairs beautifully with steamed jasmine or basmati rice, which helps soak up the delicious sauce. A side of sautéed green beans or asparagus complements the creamy, rich flavors.

Enjoy your meal surrounded by good company and perhaps a chilled glass of Riesling or a crisp Sauvignon Blanc, which perfectly balances the richness of the salmon and the tang of the raw mango. This recipe is not only a feast for the palate but also a visual treat, making it perfect for special occasions or a luxurious weekend dinner.

Craving for more fruit desserts? Take a look at these

• Creamy Pineapple Cake
• Cream Cheese and Strawberry Cannolis
• Summer Lychee Cake
• NYT original Plum Torte
• Strawberry & Angel Cake Pudding Trifle