Ingredients

• 3 teaspoons extra-virgin olive oil, divided
• 1/2 cup thinly sliced shallot, (about 1 medium)
• 2 teaspoons coriander seed
• 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note)
• 1 medium mango, ripe, slightly soft, peeled (see Tip) and diced (about 1 cup)
• 2 tablespoon fresh cilantro, finely chopped, divided
• 4 medium clo garlic, minced
• 1/2 teaspoon salt
• 1 pound salmon fillet, skin removed (see Tip)

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Cooking Directions

Step 1

Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Step 2

Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro.

Step 3

Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.