What do you get when you combine a salty-sweet, umami bomb with bright fresh tangy fruit salsa? Grilled Teriyaki Salmon with Mango Salsa is one of my favorite dishes! Not only does it turn on all 5 Tastes senses, but the finished golden brown salmon topped with bright orange mango and sweet red pepper salsa makes for a beautifully colorful presentation. I prefer to use sustainably raised delicately flavored Faroe Island salmon which is quite moist when cooked due to the high-fat content of its flesh, but any salmon will work. Some flavorful and more colorful wild salmon varieties might be a bit drier, so be careful not to overcook.

Serves 4

Teriyaki Marinade for Salmon
Ingredients:

• 1/2 cup light soy sauce

• 1/4 cup mirin (available in the International-Asian section of your super-market)

• 2 tablespoons sugar

• 2 tablespoons peanut oil

• 1/2 teaspoon sesame oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon minced green onion white and light green parts only

• 1 (1-inch) piece fresh wasabi root (optional)

• 4 salmon fillets (about 6 ounces each); preferably an even thickness each.

Preparation:
1. Combine the first 8 or 9 ingredients in a blender for 15-20 seconds.
2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)

While the salmon is marinating, make the Mango Salsa.

Mango Salsa
Ingredients:

• 2 ripe 10-ounce mangos, peeled, pitted, diced (or 3 Honey Ataulfo mangos)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped red onion

• 2-3 tablespoons chopped sweet Red Pepper, or Cubanelle pepper if available

• 1 tablespoon fresh lime juice

• 2 teaspoons minced seeded serrano or jalapeño chili

• 1 teaspoon grated lime peel

• 1 garlic clove, finely chopped

• 2 tablespoons olive oil

Preparation:
1. Combine the first 9 ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld.

Cook the Salmon
Preheat your grill to about 400 degrees; if using the oven preheat to 375.
1. Once the grill is at temperature, oil the grates or grill pan if you’re using one.
2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula.
3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes and check to see if the fish flakes easily using a fork. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check.
4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional)

Remove the salmon from heat and serve topped with 1 or 2 spoonfuls of Mango Salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well.

*Wine Note:
To complement the sweet-salty richness of the teriyaki salmon and bright freshness of the mango salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino.

Adapted from: https://www.epicurious.com/recipes/food/views/salmon-with-chili-mango-salsa-103886