this recipe serves 2 for the salmon and makes about 7 cups of slaw
2 salmon fillets (I used Alaskan wild sockeye from TJ's)BBQ Sauce
this can easily be doubled and would be great with pork, chicken or even tofu!
3/4 of a champagne mango, diced( about a generous 1/2 cup)1/4 cup dark rum 3 tbl. dark brown sugar 2 tbl mashed banana, the riper the better but any will do zest and juice of 1 small lime 1/4 tsp cardamon 1/8 tsp fresh ground black pepper 1/8 tsp cayenne, more or less to taste pinch sea salt
The best way to prepare the mango is to slice lengthwise just about to the center pit on both sides, leaving a thin slice containing the pit. You will not use this piece. Hold the mango and carefully run your knife along the inside, just to the skin, and dice (like you would an avocado). Then gently push the skin in the opposite direction, exposing the diced pieces. You can now slice them easily from the skin.
Place all the ingredients for the sauce in the food processor and process until the mixture is pureed. Then add the mixture to a small, heavy sauce pan and cook on med high heat, stirring often, until it begins to thicken. This took about 12 minutes on my stove. Once it has thickens, I pushed it through a fine sieve to give it a smoother consistency.
When you are ready to cook the salmon, be sure the grill is cleaned and oiled. I also rubbed the salmon with a bit of olive oil and gave it a lit sprinkle of kosher flake salt. Place the fish on a nice, hot grill, skin side up, for about 7 minutes or until a nice crust has formed. Flip the salmon, brush generously with the sauce and continue cooking for about 7-9 more minutes, depending on the thickness of the fish. I brushed the fish again, halfway through. When the fish is thoroughly cooked, remove and serve with a bit of the relish on top.
Mango Cucumber Relish
the remainder of the diced mango, about 1/4 cup
the same amount of peeled, diced cucumber
a splash of rum,about 1 tsp
a bit of brown sugar, about 1 tsp
pinch of salt
Combine all ingredients ahead of time and let them sit in the fridge until ready to serve, giving the flavors a chance to get to know one another.
Goat Cheese Slaw
4 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 1/2 cup finely grated carrot
1/2 cup finely grated green pepper
4 oz goat cheese
4 oz creme fraiche
zest of 1 lemon, about 1 tbl
2 tbl lemon juice
3 tbl grapefruit vinegar, any fruity vinegar would be fine
salt and pepper to taste
I used the food processor to to all the slicing and grating to save time. You could certainly do this without one, just slice them finely. Place all the sliced veg in a large bowl.
Combine the goat cheese with the creme fraiche and stir until smooth. Then add the remaining ingredients and give a good stir. Add the the veggies and toss, then taste again for additional s & p. Let them sit in the fridge for a few hours to chill. Give them a good toss again before serving.