6 (6-ounce) salmon fillets
1 piece of cilantro as garnish for each fillet
6 tablespoons brown sugar
6 tablespoons bourbon
4 tablespoons low-sodium soy sauce
2 tablespoon grated peeled fresh ginger
3 tablespoon fresh lime juice
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 Mangoes (in season)
3 scallions, finely diced (the ones in photo are not sliced finely enough)
1 Tablespoon whiskey
1 Tablespoon sweet white balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon diced fresh cilantro
Finely minced jalepeno pepper, to taste
Combine marinade ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
While fish marinates, prepare the salsa:
Peel mangoes, score vertically and horizontally, then slice so that the mango is in small cubes. Combine mango with about 1 T whiskey, 1 T sweet white balsamic vinegar (I use cranberry pear balsamic vinegar when I have it), diced onion, and diced cilantro. If you only have non-sweetened vinegar, add 1 teaspoon brown sugar if desired. Add some finely diced jalapeño pepper (only if desired). Mix and set aside for flavors to blend.
30 minutes before serving time, preheat broiler and lay fish in a broiler pan, skin side up.
Reserve the marinade into a small saucepan, and use it to make a sauce, as follows: Blend 1 Tablespoon corn starch into the cool liquid. Stir until well mixed and there are no lumps. Then place over medium low heat and cook to thicken, stirring occasionally. Sauce is done when it bubbles and turns from an opaque to a translucent shade.
20 minutes before serving time, place fish under broiler. Broil for 8 minutes, but watch to make sure it browns and does not burn. (Exact time of cooking will depend on your particular oven.)
Turn fish over, and broil another 8 minutes or until done.
After fish is done, pour some sauce over it, garnish with salsa and a sprig of cilantro.
This fish recipe pairs well with any kind of rice and something green. My family prefers salad, stir fried greens, or (as shown on this page) asparagus.