Salmon with ripe mango chutney

This is another one of my fusion dishes:  a fresh mango and citrus chutney/salsa with salmon that was cooked and glazed with the chutney juices (pictured with store-bought Indian flatbread and a bitter green salad with sweet honey-mustard dressing).

This is a healthy dish that plays the sweet and sour notes of mango and citrus against the slightly bitter and savory notes in the ponch phoron.  I chose to use salmon because it takes well to carmelized flavors and can hold it's own with other assertive ingredients, but really any firm fish will work.  The chutney/salsa will steal the show anyway!

I feel this recipe really showcases ponch phoron, the Bengali whole five spice blend.  The spices are lightly fried before adding the fruit.  At this point the spices will still be hard and a bit bitter, but the flavor and texture will soften alongside the fruit as the fish is cooking.  I enjoy the contrasts, but if this really doesn't appeal to you, you can drain the juices off the uncooked salsa and add only the juices to the pan after frying the spices.  Use this to cook the fish in.  The extra cooking time for the spices will ensure they meld into the dish fully.

Salmon with ripe mango chutney  (2 servings)

1 large ripe mango or two small, ½ inch dice (about 1 to 1 1/2 cups)

1 large orange

2 limes

extra lime juice (optional)

2 tablespoons oil

1 tablespoon thinly julienned ginger

1 tablespoon ponch phoron

few pinches of mango powder (optional)

2 large fillets (two servings) salmon, skin removed

1. Cut the sections from the orange and limes and put in a medium bowl with the diced mango.  Squeeze out any remaining juice into the bowl as well.  Add sugar, salt, and extra lime juice to taste.
2. In a medium skillet, heat oil over medium-high heat until hot.  Saute ginger and panch phoran briefly until spices color slightly.  Quickly add fruit and take off the heat.
3. Add a few pinches mango powder and adjust seasonings again.
4. Remove fruit from skillet, reserving as much liquid in pan as possible.  Over medium heat, reduce juices to about half a cup.
5. Add fish fillets to skillet and cook until done, turning fillets occasionally to glaze with the chutney juices and form a nice carmalized coating.  Serve with chutney on the side.