Since variety is the spice of life, preparing it in different ways is always my goal. When I noticed that altufo mangos were ripe and cheap, they went into my basket along with some of the first peaches of the season to make the delicious salsa pictured above. Mango peach salsa is delicious on anything but it went especially well with the slightly spicy mix of garam masala. And a quick meal to prepare!
Altufo mangos are much smaller mangos than the ones usually available, but their flesh is softer, sweeter and less fibrous than their bigger cousins. At $1 each, they were a steal!
If you deseed and devein the serrano pepper, there is hardly any heat to this dish; garam masala generally lends only a hint of cayenne as well. If you are a heat seeker, go whole hog and add more serranos to your salsa!
Other Salmon recipes to try:
Creme Fraiche Salmon and Peas
Four Spice Salmon
Grilled Salmon with Sweet Chipotle Glaze
Hoisin Marinated Salmon
Garam Masala Rubbed Salmon with Mango Peach Salsa
(1/3 lb salmon per diner)
1-2 teaspoons garam masala (depending on how many you are serving)
1/3 lb salmon per diner
oil for frying
1 altufo mango, diced
1 peach, diced
1/2 serrano, deseeded for less heat, minced
1 shallot, minced
2 tablespoons cilantro, minced
How to Cut a Mango
If you have never cut a mango successful, follow these simple tips. Hold the mango upright, with the widest part on the cutting board and the more slender part at the top. The mango has a pit in the center that you are going to cut around. Place your knife at the center of the top and move it to the right about 1/2 to 1 inch and cut down gently to see if you hit the pit. If so, move ever so slightly to the right further until you can slice off the right half without hitting the pit. Repeat on the left side. You will have to slices of mango. Score each side into dice size pieces, being careful not to slice through the skin. Turn the scored slice inside out and the diced pieces will pop up and you can cut them easily with your knife.
Salt and pepper the salmon and rub the garam masala all over. Set aside to marinate for 15 minutes (at room temperature) or refrigerate if you are not going to cook it immediately. Combine all of the salsa ingredients and set aside to marinate at room temperature.
Heat a skillet over medium high heat for 5 minutes. Add oil to coat the bottom and place salmon in the pan spice rub side down and cook for 3 minutes and then flip to skin side down. Cover and cook until salmon is down, 7-12 minutes depending on the thickness of the fillet. You will know when it is down because the flesh will feel firmer, little white froth will be appearing on the top of the fillet and the center will have lightened. When it is perfectly done, the flesh will flake easily when touched with a fork or knife. Carefully lift the fillet out of the plan by separating it from its skin (which should stick to the pan) and serve with salsa spooned on top.