Fruit salsa is OK with chips, but the sweetness really shines when you pair it with a savory meat, such as grilled pork or salmon.
This coriander-cumin salmon from Kanchan Koya’s “Spice Spice Baby: 100 Recipes With Healing Spices for Your Family Table” (Spice Spice Baby, $35) benefits from the bright flavors of the salsa. You can make the salsa as spicy as you prefer, and though you can use frozen fruit, the mangoes at local grocery stores are perfectly ripe and inexpensive right now.
Spiced Salmon with Mango Salsa
I adore fruit with fish and meat — mangoes with salmon, peaches with pork, prunes with chicken, pears with lamb, and so on. The spice, citrus and chile are the bridge between the fruit’s sweetness and the meat’s umami flavors. The results are scrumptious. Serve this with a side of white rice and guacamole.
— Kanchan Koya
For the fish:
Four 6-ounce salmon fillets, preferably wild-caught
Salt, to taste
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of cayenne pepper (optional)
For the mango salsa:
1 cup chopped, ripe mango
1/4 cup finely chopped red onion
1/4 teaspoon ground coriander
1/4 teaspoon finely chopped jalapeño pepper (optional)
1 tablespoon finely chopped cilantro
1/2 to 1 teaspoon lime juice
Heat oven to 375 degrees. Sprinkle the salmon fillets with the salt and spices. Place in an ovenproof dish or sheet pan. Bake in the oven for 15 to 18 minutes, depending on how rare or cooked you prefer.
While the fish is cooking, mix together the salsa ingredients. Taste and adjust the salt and lime. Spoon the salsa over the cooked fish and serve right away. Serves 4.
— From “Spice Spice Baby: 100 Recipes with Healing Spices for your Family Table” by Kanchan Koya (Spice Spice Baby, $35)