This was inspired by my Asian Inspired Salmon recipe posted here a while back. The glaze for the salmon in that one is orange marmalade based. With this I start with a mango marmalade and go from there. We like salmon either cool or at room temperature and this is fitting for either company or a lovely weeknight meal....and it's very make ahead! —inpatskitchen
For the mango marinade
navel orange, peel and all, sliced very thin and then the slices quartered
of a large lemon, thinly sliced, peel and all, the slices then quartered
In a medium sauce pan place the orange, lemon and water. Bring up to a boil and then simmer for 30 minutes.
Add the cubed mango and sugar, bring back up to a boil and then simmer for 20 more minutes. Using a potato masher (or something similar), mash the mixture until it's only a little chunky.
Add the garlic, ginger, soy, vinegar, salt, crushed red pepper, sesame oil and the additional 2 tablespoons of sugar. Bring up to a boil again and then simmer for an additional 5 to 7 minutes. Cool.
For the salad and salmon
Marinate the salmon fillets in 1 1/2 cups of the mango marinade for 1 to 2 hours under refrigeration. After marinating place the fillets with some marinade still on in a baking dish and roast in a 425F preheated oven for 10 to 15 minutes, depending on the thickness of the fillets. Remove from the baking dish and cool.
Bring the 1 3/4 cups water up to a boil, add the salt and couscous and simmer for about 8 minutes or as your package directs. Cool.
Once cooled, mix the couscous with 3/4 cups of the marinade and gently stir in the mango and sliced green onion.
Place 1/4 of the couscous and mango on a dinner plate, top with a piece of salmon and garnish with green onion slices. If you like, offer more of the marinade for "dipping".
NOTE: You'll undoubtedly have more marinade than you need. Save it and use it on some grilled chicken in a day or two.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!