Chile-Garlic Salmon With Mango and Cucumber Salad 

Preparation

1. Step 1

   Heat the oven to 400 degrees. While the oven heats, make the salmon marinade by combining the soy sauce, maple syrup, chile-garlic sauce, sesame oil, garlic and black pepper in a large bowl.

2. Step 2

   Line a baking sheet with parchment paper. Dip the salmon fillets in the marinade, making sure to coat all sides. Once the oven is hot, place salmon skin-side down on the baking sheet and roast for 15 minutes, until the fish is tender and flakes easily with a fork. Set aside leftover marinade.

3. Step 3

   While the salmon roasts, combine all ingredients for the mango salad except the avocado.

4. Step 4

   In a small saucepan, add the leftover marinade and reduce it over medium heat, stirring occasionally, about 4 minutes, until it thickens to a syrup.

5. Step 5

   Once the salmon is ready, spoon the thickened sauce over the salmon. Add the avocado to the mango salad and gently mix together.

6. Step 6

   Serve the salmon and mango salad with white rice, if desired.