Salmon Mango Bango

Salmon Mango Bango

What's the best thing about being a chef? It's being able to name your dishes anything you want! The tropical tang of the mango and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy-sweet pepper jam I use to bind the fresh mango relish.

Ingredients :

• 1 mango - peeled, seeded and diced
• 2 tablespoons lime juice
• 2 tablespoons red bell pepper and ancho chili pepper jam
• 2 tablespoons chopped fresh cilantro
• 2 salmon fillets, skin removed
• sea salt to taste
• 2 teaspoons vegetable oil

Directions

1. Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
2. Season salmon fillets with sea salt.
3. Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.