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Parve
Easy
4 Servings
Allergens 
No Allergens specified
48 Hours
Diets
I love recipes that are both convenient and delicious, making this one high up on the favorites list. The salsa is best made in advance, and can dry in your fridge the whole week of Yom Tov. Serve it alongside chicken or just as a salad on its own. Enjoy!
4 dinner-sized salmon fillets
salt, for seasoning
black pepper, for seasoning
1-2 tablespoons oil, for frying
3/4 cup distilled vinegar
1/4 cup sugar
3/4 cup water
juice of 1/2 lemon
1 teaspoon Haddar Kosher Salt
1/2 teaspoon red pepper flakes
1 teaspoon peppercorns
1 teaspoon cumin seeds
1/2 teaspoon pickling spice
1 teaspoon ground fresh ginger or 1 cube Dorot Gardens Frozen Ginger
2 firm mangos
2 red peppers, diced
2 cups cucumbers, diced
In a small pot, bring the vinegar, sugar, water, lemon juice, salt, and spices to a boil. Cook over medium heat until sugar is dissolved and spices are fragrant, about five minutes. Let cool another five minutes.
Meanwhile, place the mango, veggies, and ground ginger into a glass jar and mix well.
Pour warm brine over them and let cool completely. Cover and refrigerate for two days.
Season salmon fillets lightly with salt and pepper.
Preheat a large, heavy frying pan over medium-high flame, and add oil. When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.
Turn fillets over and sear skin-side down until salmon is just cooked through, about three minutes. (You may need to cook it a few minutes more over low heat if you want it well done.) Remove salmon from pan.
Let cool for a few minutes and serve with salsa.
Photography: Daniel Lailah Styling: Amit Farber
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