Seared Asian Salmon with Soy-Chile-Lemon-Ginger-Mango Sauce, over Noodles
2 salmon steaks (approximately 6 ounces each)
2 portions of pasta (I used organic spaghetti)
2 teaspoons oil (I used garlic chili olive oil)
1/3 cup soy sauce, plus more to finish
1/3 cup water
2 teaspoons Sambal Oelek (or Siracha)
1 teaspoon minced ginger
1 lemon, cut in half
Salt and pepper to taste
1/2 of a mango, diced
Start the pasta first, according to the regular directions. Cook to a nice al dente and drain. You can use any noodle you’d like, Asian or Italian.
Mix the soy sauce, water, sambal oelek (a garlic chili paste – or substitute Siracha; leave out if you don’t want a spicy tone to the dish) minced ginger and the juice from half a lemon. Set aside.
Heat the oil (I used a garlic-chili olive oil, you could use sesame, or peanut or any plain olive oil) in a medium skillet on medium heat. Add the salmon, skin-side down.
You will sear the salmon on each side (including the sides) for 2-3 minutes each side, depending on thickness. Lightly salt and pepper each side. I almost always use a meat thermometer, so I’m not cutting into the delicate flesh of my meat. 145 degrees for salmon is about right, it’s a nice medium that doesn’t dry out the fish. Once it is seared, remove the salmon from the pan and set aside.
Dice your mango. I find it easy to score the mango down to the skin in diagonal cuts. Then open it up, expose the cuts, and the pieces should easily tear away from the skin.
Add the sauce mixture and the mangoes to the heated pan and simmer on low heat.
Once the noodles are done, add them to this pan of sauce. Stir to combine and heat through.
Add the pasta/sauce/mango mixture to a bowl, then top with the seared salmon. Squeeze the remaining half lemon onto each salmon piece, and top with another drizzle of soy sauce. You could also serve over rice, or mixed vegetables, if you are doing low-carb.