Ingredients:

  • 4 (6-ounce/170g) Salmon fillets
  • 1 tablespoon/15 ml Olive oil
  • Salt and pepper to taste
  • 1 ripe Mango, peeled and chopped (about 1 cup/240 ml)
  • 1/4 cup/60 ml Soy sauce (low-sodium preferred)
  • 2 tablespoons/30 ml Mirin (Japanese sweet rice wine)
  • 1 tablespoon/15 ml Rice vinegar
  • 1 tablespoon/15 ml Honey
  • 1 teaspoon/5 ml Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1/2 teaspoon/2.5 ml Sesame oil
  • 1 tablespoon/8 grams Cornstarch
  • 2 tablespoons/30ml cold water
  • 1/4 teaspoon/1 gram Red pepper flakes (optional)
  • Sesame seeds (optional)
  • Chopped green onions (optional)
  • Lime wedges (optional)

Instructions:

  1. Blend mango, soy sauce, mirin, rice vinegar, honey, ginger, garlic, and sesame oil until smooth.
  2. Pour sauce into a saucepan and simmer over medium heat. Add cornstarch slurry and whisk until thickened (1-2 minutes). Remove from heat.
  3. Pat salmon fillets dry. Season with salt and pepper.
  4. Heat olive oil in a skillet over medium-high heat. Cook salmon, skin-side down, for 4-5 minutes. Flip and cook for another 3-4 minutes, or until cooked through. Alternatively, bake at 400°F/200°C for 12-15 minutes.
  5. Brush mango teriyaki sauce over the salmon during the last 2 minutes of cooking.
  6. Garnish with sesame seeds and green onions (if desired). Serve immediately.