Chemistry, like cooking, is all about experimenting, mixing ingredients and measuring the results. In terms of cooking, different ingredients go great together. Sometimes we don’t mix them because it doesn’t seem right, like figs and Spanish ham, Camembert and strawberries, honey comb and blue cheese. These combinations are freaking awesome, the flavours mix in a way that makes you experience each ingredient individually but allows you to taste the result of their blend.
The following recipe is an example of this.
- 350 grams of fresh salmon with skin (scaled)
- 1 ripped mango cut in small cubes
- 1 spring onion nicely chopped (use most of the green part, don’t be shy)
- 1/4 of a red onion finely chopped
- 1 medium size chopped tomato, no seeds
- 1 finely chopped serrano or jalapeno
- 1 handful of fresh coriander, chopped
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- The juice of 1 lime
- 1 spoon of dill weed
- 1 tea spoon of nutmeg
- Salt and pepper to taste
Mix in a wee container salt, pepper, dill weed and nutmeg. Place the salmon skin up and with a sharp knife make some lines on the skin. This is good for presentation but also stops the skin to contract while cooking it. Now season the salmon with the mix, thoroughly, it’s all good, believe me, now stop! Put the salmon on the side to rest, elaborate, and listen.
In a good size bowl put the red onion, the spring onion, the cubed mango, the chilli, coriander and the tomato, mix all the ingredients together. Finally add the vinegar, lime juice and olive oil, salt and pepper. Put aside.
On a hot non stick pan add 1 spoon of olive oil, when it is ready place the salmon, skin to the pan first. Oh, open the windows, this cooking method produces a strong fishy scent, true story. After two minutes of cooking it, turn the salmon to the other side, season the skin a little bit more with pepper and dill weed. This meat is easy to tell when is ready, as the skin turns from and orange/pink colour to… well, salmon or light pink. Finally turn again the fish, skin down, for one more minute, you want that skin cooked and crispy, oh yes you do.
Let’s bloody plate this sea delicacy! Salmon skin down to the plate, and now gently pour that fresh mango salsa you just made, there you go. Eat it! You’ll notice the texture of the salmon, its crispy skin and silky meat mixing in your mouth with the freshness of the coriander and onion, the sweetness of the mango and those crunchy spicy bites of chilli, yum!
Oh, a good New Zealand Pinot Gris goes amazing with it.
Ps. I added some saute asparagus with mushrooms on the side, just because I can.
Ps 2. You can use some pork chops instead of the salmon.