Salmon can be fried in a regular pan, but a grill pan works best.
Ingredients
Salmon:
- 400 g salmon fillet with skin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper powder
- 2 teaspoons vegetable oil
Orange-Ginger Sauce:
- 1 teaspoon vegetable oil
- 1 chili pepper
- 2 cm piece of ginger
- 1 shallot
- 1/2 teaspoon turmeric
- Juice of 1 orange
- 1/2 teaspoon cornstarch
- 2 tablespoons maple syrup or 1 tablespoon honey
Mango Avocado Salsa:
- 1 ripe mango
- 1 ripe avocado
- 1/2 shallot
- 1 teaspoon brown sugar
- 1 teaspoon vegetable oil
- Juice of 1 lime (about 2 tablespoons)
- Optional: a few slices of chili pepper or a pinch of chili flakes
- Fresh cilantro leaves
Additional:
- 100 g jasmine rice (1 packet)
Preparation
Mango Avocado Salsa: Wash the mango, peel it, and cut the flesh away from the pit. Dice it and place it in a bowl. Wash the avocado, peel it, and cut it in half. Remove the pit and dice the flesh, adding it to the bowl. Drizzle with lime juice, add chopped shallot, brown sugar, vegetable oil, chili (optional), and fresh cilantro leaves. Mix well and set aside.
Orange-Ginger Sauce: Heat a teaspoon of vegetable oil in a saucepan. Slice the chili pepper, removing the seeds. Peel and grate the ginger and shallot finely. Add them to the saucepan and sauté for about 1 minute. Add turmeric, orange juice mixed with cornstarch, and maple syrup (or honey). Cook for 1 minute.
Salmon: Cut the larger fillet into 2 smaller pieces. Rinse and pat dry thoroughly. Season with salt, rub turmeric and cayenne pepper on the flesh side, then rub with oil (optional: you can also marinate the salmon in orange juice beforehand).
Place the salmon skin-side down on a hot grill pan. Grill for about 8 minutes over medium heat, then flip and grill for another 4 minutes. Remove from the pan and place skin-side down on plates.
Pour the orange-ginger sauce over the salmon, serve with mango avocado salsa and rice (you can form rice balls and roll them in turmeric for added flavor).
