Mango Miso Salmon with Asparagus and Quick-Pickled Mango

3 mangoes, peeled and pitted (divided use)

1/2 cup white miso paste

1 cup plus 2 T. mirin (divided use)

3/4 cup cooking sake (divided use)

2 T. soy sauce

Four 6- to 7-ounce salmon fillets (or pieces of salmon belly), skin on

2 T. unseasoned rice wine vinegar

2 bunches asparagus, about 60 stalks total, tough ends trimmed

Olive oil

Salt and pepper

3 T. canola oil

1 T. unsalted butter

 

Roughly dice 2 mangoes and add them to the bowl of a food processor or blender. Puree until smooth; you should have nearly 1 cup of puree. In a medium bowl, combine miso paste, 1/2 cup mirin, 2/3 cup mango puree, 1/2 cup sake and soy sauce. Whisk until thoroughly combined and smooth. Transfer half the marinade to a separate bowl and add 2 T. mirin and remaining mango puree (you should have about 1/4 cup), stirring until smooth. Cover with plastic wrap and transfer to the refrigerator. Place the salmon in a medium-size glass dish and cover with the remaining marinade. Cover with plastic wrap, transfer to the refrigerator and let chill for 24 hours, turning once. Transfer the reserved marinade to a medium saucepot and heat over medium, uncovered. Cook until reduced enough to coat the back of a spoon, 15 to 20 minutes, stirring occasionally. Cover pan and set aside. Dice remaining mango. In a small bowl, combine 1/4 cup sake, rice wine vinegar and 1/2 cup mirin, stirring to combine. Stir in the diced mango. Let sit for 15 minutes, then drain, discarding liquid. Remove salmon from refrigerator and blot excess marinade. Place fish in a clean dish until ready to cook. Preheat the oven to 375° F. Toss the asparagus with olive oil, salt and pepper to lightly coat the stalks and place on a foil-lined sheet pan large enough to fit them all in a single layer. Transfer to the oven and roast for 10 to 15 minutes or until slightly crispy. Remove and cover with aluminum foil to keep warm. Place a cold nonstick pan on medium heat, then immediately add the canola oil and butter. As soon as the butter has melted, add the fish. Cook, skin-side down, until skin is lightly browned and easily releases from the pan, about 5 minutes. Carefully flip fillets and cook on flesh side, 3 minutes more, until lightly browned and cooked through. If all four fillets do not fit comfortably in the pan, cook two at a time, then transfer to a plate and cover with aluminum foil to keep warm while you cook the other two. While the salmon is cooking, reheat the saucepot of reserved sauce over low. Evenly distribute the asparagus among four dinner plates. Place a salmon fillet on each plate, top with 2 to 3 T. of the sauce and garnish with the diced, quick-pickled mango. Serves 4.