Salmon with Mango Glaze and Fresh Mango and Tomato Salsa

INGREDIENTS

1/2 cup red wine vinegar

1/2 cup brown sugar

1/2 tsp. cumin

1/2 tsp. kosher salt, plus more for seasoning

1 small jalapeño chile, minced

1 tbsp. minced ginger

2 ripe mangos, peeled and pureed (about 1 cup)

4 salmon fillets (6 oz.)

Freshly ground black pepper

Fresh cilantro sprigs, for garnish (optional)

 

For salsa:

1 chopped mango

2 plum tomatoes, seeded and chopped

1/2 cup chopped red onion

1/2 jalapeño chile, minced

1/2 cup chopped cilantro

1 lime, juiced

PREPARATION

In small saucepan over medium heat, combine vinegar, brown sugar, cumin, 1/2 tsp. salt, jalapeño chile and ginger. Bring to boil, reduce heat and simmer until syrupy, about 5 minutes. Add mango puree and simmer 1 to 2 minutes. Preheat oven to 425°F. Season salmon with salt and black pepper, to taste. In nonstick baking dish, place salmon skin side down and cover with mango glaze. Bake 6 to 8 minutes or until salmon is just cooked through. To prepare salsa: In medium bowl, combine chopped mango, plum tomatoes, red onion, jalapeño chile, cilantro and lime juice. Add salt and black pepper, to taste. Garnish salmon with salsa and fresh cilantro sprigs, if desired. Makes 4 servings.