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!

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
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.

4 paved Chilean salmon with skin
45 ml (3 tablespoons) Cajun spice
60 ml (4 tablespoons) of olive oil
Salt and pepper
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
Lime Quarters
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.
In a bowl, mix all the ingredients. Serve fish with tomato salad and lime wedges.