- 3 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallot
- 2 teaspoons coriander seed
- 1 dried red chile, such as Thai, cayenne or chile de arbol, stem end removed (see Note)
- 1 medium ripe, slightly soft mango, peeled (see Tip) and diced
- 2 tablespoons finely chopped fresh cilantro, divided
- 4 medium cloves garlic, minced
- 1/2 teaspoon salt
- 1 pound salmon fillet, skin removed
- Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
- Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro.
- Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.