Pan Roasted Salmon

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Ingredients:
2 8-oz. fillets of wild, troll caught king salmon
1 mango
1/2 tsp. fresh ginger, finely chopped
2 oz. fresh lime juice
2 oz. water
2 tsp. honey
2 Poblano chilies
1 red bell pepper
1/2 tsp. garlic, minced
1 tsp. soy sauce
Salt & pepper
2 Tbs. canola oil

Preparation:
Remove skin and seed from mango, extracting as much pulp and juice as possible.  Place mango in blender.  Add lime juice, water, honey, and ginger.  Process until smooth.  Set mango coulis aside.

Remove seed and pith from peppers.  Slice on the bias into ½ inch strips.  Sear in 1 tablespoon of hot oil until slightly charred and tender.  Add garlic and soy sauce and continue cooking until dry.

In a hot pan add remaining oil.  Season fish with salt and pepper.  Add fish, cut side down.  Sear until light brown.  Turn and place in 450˚ oven until done (approximately six minutes).

Serving suggestion:
Place peppers on plate with mango coulis next to peppers.  Serve cooked salmon fillets on peppers and mango coulis.  Seasonal vegetables and potatoes make great side dishes.

History:
Recipe is from Place Pigalle Restaurant and Bar at Pike’s Market in Seattle.  Place Pigalle serves seasonal Northwest cuisine featuring seafood and game.