Let yourself be transported directly to the beaches of Hawaii with this dish of salmon with mango butter, fried ginger and fresh coriander. A tasty recipe, simple and easy to do that will make you travel at a low price!

ingredients
1 1/2 very ripe mangoes, in cubes
125 g (1/2 cup) butter, at room temperature
4 pieces of salmon or cod about 120 g
Canola oil, for cooking
A piece of fresh ginger, peeled and cut into julienne
1/4 cup (65 mL) sesame oil
1/4 cup (65 mL) soy sauce
Some coriander leaves, coarsely chopped
Some stems of samphire or sunflower shoots (optional)
Sea salt
Preparation
Skip the mango to the robot to obtain a smooth puree.
Beat the butter with 15 ml (2 tablespoons) of mango puree to make a flavored butter.
Preheat the oven to 350 ° F (180 ° C).
In a cast iron skillet, melt the mango butter and sear the fish fillets over medium-high heat. Finish cooking in the oven for 4 minutes.
In a small cauldron, heat the canola oil (there must be at least 1 cm of oil in the bottom of the cauldron). As soon as it is hot, put in the julienne ginger. Cook until golden brown.
Mix the sesame oil with the soy sauce.

ingredients
SALMON
4 paved Chilean salmon with skin
45 ml (3 tablespoons) Cajun spice
60 ml (4 tablespoons) of olive oil
Salt and pepper
TOMATO SALAD
4 tomatoes, varied, quartered
1 minced red onion
1 garlic clove, finely chopped
60 ml (4 tablespoons) chopped parsley
60 ml (4 tablespoons) chopped mint
60 ml (4 tablespoons) of olive oil
Zest and juice of 1 lemons
TRIM
Lime Quarters
Preparation
SALMON TO CAJUN:
Coat salmon steaks with olive oil and soak skin side in cajun spices. Season the flesh side with salt and pepper.

Preheat the barbecue to medium-high heat. Grill fish, skin side to grill for 8 minutes or until flesh is opaque. Keep warm.
TOMATO SALAD :
In a bowl, mix all the ingredients. Serve fish with tomato salad and lime wedges.