Monday, June 11, 2012

Allergy-friendly Salmon with Papaya-Mango-Mint Salsa

This comes from the cookbook Isabel's Cantina (see the side bar) one of my favorite cookbooks. It isn't considered "gluten-free" but many dishes are naturally gluten free. It's a latin-asian fusion. I call it a party in your mouth. The flavors are so unusual, yet go together exquisitely. Years ago my husband and I had   an anniversary getaway in Ashland, Oregon. Since our anniversary is at an unpopular time of year to vacation, we got a sweet hotel package that included dinner. Unfortunately upon our arrival it was very clear that the restaurant was out of order. Instead we were given vouchers for the restaurant around the back called the "Dragonfly".  I can't say how glad we are that we "accidentally" ended up there. Our food was unforgettable to the point that I ordered the cookbook she has immediately. Isabel also has restaurants in California, and Portland, Oregon.

Four 6 oz skinless salmon fillets
3 TBS canola oil
1/2 cup soy joy sauce
3 cups baby spinach or arugula
papaya-mango-mint salsa

soy joy sauce
1/4 plus 2 TBS soy sauce (or coconut aminos or chicken broth and salt)
2 TBS dark sesame oil
2 TBS honey
2 TBS minced ginger
1 clove garlic, minced
1/2 cup fresh cilantro
1/2 tsp chile flakes (I omit this)

Combine soy joy ingredients with 1/4 cup plus 2 TBS cold water and puree until smooth. The sauce can be stored covered in the fridge for up to one week.

1/2 small papaya, peeled, seeded and diced
1/2 mango peeled and diced
1/2 small red onion, diced
1 jalapeno, seeded and minced (I omit this)
1/2 cup chopped fresh mint
Toss gently to mix.

Heat a large saute pan, preferably nonstick, over medium-high heat until hot. Rub the salmon fillets on both sides with oil. Place salmon in the pan and cook, undisturbed for at least 3 minutes before turning. Continue to cook until the fish is slightly underdone in the center (Use a fork to pull apart the flakes fora  peek inside), about 3 minutes, depending on the thickness of the fish. Drizzle the soy joy sauce over the fish, turn the salmon over, and swirl the pan to nicely coat the salmon with the sauce for a minute or two. The fish should be crisp and caramelized on the outside and moist and flaky on the inside.

Divide the spinach among 4 plates and transfer a piece of salmon on top of each plate of greens. Top each piece of salmon with some salsa.


  1. Hello There,

    Do you by chance have a Facebook page? I shared your blog this morning on my FB page and one of my readers inquired about this, and I also couldn't find a link. Just want to make sure I'm not missing anything. :-)


    1. Thanks for sharing the love with my blog today! I really appreciate it! I'm sorry, I do not have a facebook page, however people can follow me by email via the feedburner in the upper right corner of my blog. Amber, I really appreciate the encouragement and spreading the word!

    2. Also, I hope you love the waffles as much as we did!

  2. oh that sounds SO delicious! i love the papaya with the mint and mango! YUMMO!! thanks for sharing!

    1. It's one of our favorites! I love adding to my portion just a few red pepper flakes to give it just a hint of heat.I look forward to this all day every time it is on the menu at our house. Thanks for commenting. I hope you get to try it!

  3. This comment has been removed by the author.

    1. Oops. I made this into a "reply" instead. :0)