My daughter calls this recipe Fabulicious. I think she’s right. It’s a perfect fish for Shabbat, serves well either hot or cold, and really satisfies.

• One Skinned Salmon Fillet
• Sea Salt
• Granulated Garlic
• Fresh Ginger
• 2 tbs or so of coconut Oil
• Optional Chipotle or Jalapeño Pepper
• 2 Ripe Mangos Cubed
• Juice of one Orange
• Juice of 2 Limes
• Juice of 2 Lemons
• 4 Roma Tomatoes - Diced
• 1 medium sized onion - Diced
• 1/3 cup Pure Maple Syrup

First, heat a sauté pan on medium high heat. Add the coconut oil. Meanwhile, take your salmon fillet and dust both side nicely with sea salt and granulated garlic, then cut into serving-sized portions. When the oil is hot. Sear the fillets. Make sure you allow a nice crust to form on both sides. You do NOT want to cook the fish all the way through right now, just sear both sides with a firm crust. Once done, set the fillets aside.

Now, lower your heat to medium to medium-low. Add the onions and let them get soft, and then add the tomatoes and sauté for about 3 minutes. This is also the time to add your peppers if you want to have some spicy heat in the salsa. Now add the salmon filets back in to the pan. Grate the fresh ginger to taste right on top of the filets. Add the 3 juices and put a lid on the pan so that the fish can take luxuriate in the juices for about 5 minutes.

Assuming the fish is done to your desired doneness, take the filets out with most of the juices, the onions, and the tomatoes and put in a serving dish. Now, add the mango to the pan and let it soften for about 3 minutes. Now, turn the heat up on the pan to about medium-high and add the maple syrup. Work quickly to caramelize the syrup into the mango and then pour on top of the filets.

Serve with a bad of quinoa or rice. Or over my Garlic Pureed Potato Medley, but that’s another recipe.

L’Chaim . . . Avi