Ingredients

• 3/4 cup Italian White Wine Vinegar
• 1 tbsp Honey
• 1 tbsp Ginger, finely chopped
• 1 Mango, peeled, pitted and cut into large chunks
• 1 tbsp Lime Juice
• 1 tsp Soy Sauce
• 1 + 1/2 tbsp Coriander, chopped finely
• 8 x 170g Tasmanian Atlantic Salmon Fillets, skin removed
• 1 tbsp Extra Virgin Olive Oil

Method

1. To make glaze: Place vinegar and honey in a medium saucepan, over a medium heat. Cook until honey has dissolved and liquid has thickened slightly, about 2 mins.
2. Add ginger and mango. Bring to low simmer and continue cooking another 5-7 mins, or until softened.
3. Remove from heat and transfer contents of saucepan to a blender. Process until a smooth puree forms. Set aside to cool. Once cooled, season with lime juice and soy sauce, and fold in coriander.
4. Preheat grill to high and line a medium baking tray with foil.
5. In large sauté pan, heat olive oil over high heat.
6. Season salmon with salt and pepper. Place in pan, flesh side down, and cook until golden brown, about 15 secs. Flip over to sear other side for another 10 secs.
7. Immediately transfer salmon, flesh side up, to baking tray lined with foil, and coat with mango glaze.
8. Place tray in oven under grill and cook approximately 5 mins, or until salmon is just done and glaze starts to brown. Transfer salmon to a plate and let rest 2 mins.
9. To serve, transfer fish to platter and serve with sides.

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