In searching for recipes from the Virgin Islands and the Carribeans, I found a recipe, which I can't makes, as is, because it is not kosher, Shrimp with Mango Sauce. I substituted Salmon for the shrimp and split a piece with hubby. I was not sure if we would like it. It has a number of spices and hubby is not a spice man but he liked it and I love it. Hubby gave it a B+ and I gave it an A. I would say B+ means, I can make it again, with both of us being happy.
With one piece of salmon, I cut down the spices but I am not sure, it would be useful to you, to give it, as a single serving, besides, I admit it, I didn't measure.
Salmon with Mango Sauce (4 servings) adapted
4 tsp canola oil
1/2 cup chopped red onion (I id not have a red onion so I used a yellow one)
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
3/4 tsp salt
1/4 tsp allspice
1/4 tsp red pepper flakes
1/4 tsp ground cumin
1/8 tsp cinnamon
1 can mangoes (I cut them into smaller pieces)
1/3 cup cider vinegar
2 tbsp fresh lime juice
1 tbsp brown sugar
1 piece of salmon
1/4 tsp garlic powder
Heat 2 tsp oil in a 3-quart saucepan over medium-high heat.
Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes.
Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick.
Toss salmon with red pepper, garlic powder and remaining 1/2 tsp salt.
Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook salmon until no longer raw inside.
We ate it hot, rather than cold.