Gluten-Free Salmon with Mango Salsa

Ingredients

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• 1.5 lbs salmon fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 large ripe mango, diced
• 0.5 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 1 jalapeno, seeded and minced
• 1 lime, juiced

Instructions

1. 1 Prepare the mango salsa by combining the diced ripe mango, finely diced red onion, chopped fresh cilantro, minced jalapeno, and fresh lime juice in a medium bowl. Stir gently to combine all the flavors and set aside to allow the salsa to meld for at least 15 minutes while you prepare the salmon.
2. 2 Pat the salmon fillets completely dry with paper towels; this step is crucial for achieving a beautiful sear. Season both sides of the salmon generously with salt and black pepper, ensuring an even coating.
3. 3 Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the seasoned salmon fillets into the hot skillet, skin-side down if applicable, and sear for 3-4 minutes until the skin is crisp and golden brown.
4. 4 Flip the salmon fillets and transfer the skillet to a preheated oven at 400°F (200°C). Bake for 4-7 minutes, until the thickest part reads 145°F (USDA minimum for fish) and just flakes. Thinner fillets need less time.
5. 5 Move the salmon to a plate and cover it loosely with foil. Whisk the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth. Using an oven mitt (the skillet handle will be very hot), set the skillet over medium heat, add the minced garlic and sauté for about 30 seconds until fragrant.
6. 6 Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, bringing the mixture to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce thickens to a glossy consistency, which should take about 2-3 minutes. Taste and adjust seasoning if needed.
7. 7 Spoon the sauce over the salmon on plates instead of simmering the fish in it, and serve immediately, topped generously with the prepared mango salsa, alongside your favorite gluten-free grain or vegetable.

Nutrition (per serving)

Tips & Notes

• Make the mango salsa first, as step 1 says, and let it sit while the salmon cooks so the red onion mellows in the lime juice.
• Salmon is done at 145°F, or when it just flakes in the thickest part. Check at the early end of the oven time; fillets under an inch thick need less.
• Pick a mango that gives slightly when pressed. Cut the cheeks off either side of the flat pit, score them in a grid and scoop out the cubes.

Common questions