2 1/2 lbs salmon fillet (cut into 4 pieces)
2 tablespoons olive oil
1 teaspoon garlic powder
1/3 teaspoon salt
Freshly ground black pepper to taste
For the Salsa
1 tablespoon butter
2 cups fresh corn kernels (~2 large corn cobs)
2 cups fresh mango, diced into small cubes (~2 small mangoes)
2 tablespoons fresh lime juice (~1 lime)
2 tablespoon fish sauce
1/2 cup cilantro, roughly chopped
1/2 cup mint, roughly chopped
In a small skillet or pan, melt the butter on high heat. Add the corn kernels and stir-fry for about 1 to 2 minutes until lightly golden. Place the corn in a mixing bowl.
Add the diced mango, lime juice, fish sauce, cilantro and mint, tossing to mix thoroughly. Set aside.
In a wok or skillet, heat the olive oil on medium high heat. Carefully add the salmon fillets skin side down. Sprinkle the garlic powder evenly over the salmon. Allow the salmon to cook for approximately 6 to 8 minutes skin side down until the skin is golden crisp. Flip over and cook for another 4 to 6 minutes depending on the thickness of the salmon.
Place the salmon fillets on a serving plate skin side down. Sprinkle the salt evenly over the salmon tops. Spoon the mango corn salsa over the top of the salmon and serve immediately.