Mango Glazed Salmon Over a Salad of Mangoes and Couscous

The other day we made mango marmalade and I promised a salmon recipe using the marmalade as a base.  This is meant to be eaten at room temperature....perfect for the warm days of summer...and it's totally make ahead!

Serves 4 plus leftover marinade (use it on some grilled chicken!)

For the mango marinade:
1 navel orange, peel and all, sliced very thin and then the slices quartered
1/2 of a large lemon, cut the same as the orange
3 cups water
3 cups diced mangoes(small dice)
1 cup granulated sugar
3 cloves crushed garlic
1 Tbl grated fresh ginger
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 tsp salt
1/2 tsp crushed red pepper flakes
2 additional Tbl granulated sugar
2 tsp sesame oil

In a medium sauce pan place the orange, lemon and water.  Bring up to a boil and then simmer for 30 minutes.
Add the cubed mango and sugar, bring back up to the boil and then simmer for 20 more minutes. Using a potato masher (or something similar) mash the mixture until it's only a little chunky.
Add the garlic, ginger, soy, vinegar, salt, crushed red pepper, sesame oil and the additional 2 Tbl sugar.  Bring up to a boil again and then simmer for an additional 5 to 7 minutes.  Cool.


For the salad and salmon:
4  six ounce skinless salmon fillets
1  1/4 cups pearl couscous
1  3/4 cups water
1/2 tsp salt
1 red mango, peeled and cut in 3/4 inch cubes
3/4 cups thinly sliced green onions
The mango marinade
Thinly sliced green onion for garnish


Marinate the salmon fillets in 1  1/2 cups of the mango marinade for 1 to 2 hours under refrigeration.  After marinating place the fillets with some of the marinade still on in a baking dish and roast in a 425F preheated oven for 10 to 15 minutes, depending on the thickness of the fillets. Remove from the baking dish and cool.
Bring the 1  3/4 cups water up to a boil, add the salt and couscous and simmer for about 8 minutes or as your package directs.  Cool.
Once cooled, mix the couscous with 3/4 cup of the marinade and gently stir in the mango and sliced green onion.
Place 1/4 of the couscous and mango on a dinner plate, top with a piece of salmon and garnish with the green onion slices.  If you like, offer more marinade for "dipping".