照烧三文鱼配芒果莎莎 Tariyaki Salmon with Mango Salsa

1. 制作照烧酱汁。将玉米淀粉加入清水中搅匀，加入酱油，蜂蜜，鱼露，姜粉和蒜末拌匀。将三文鱼排放入酱汁，冰箱冷藏腌制一晚。如时间有限，可将腌制时间减少至40分钟。Make the tariyaki sauce. Put the water into a bowl with the cornflour, stir until the water is cloudy, then add the soy sauce, honey, fish sauce, ground ginger and garlic granules, and stir. Add the salmon fillets and leave them marinate over night. If time is limited, marinate for at least 40 minutes.

2. 制作芒果莎莎。将芒果切成小块，加入切碎的红辣椒和香菜，挤入青柠汁拌匀备用。Make the mango salsa. chop the mango into bite-size pieces and mix with finely chopped red chilli and coriander, squeeze in the lime juice, mix well.

3. 将不粘锅大火烧热，加入植物油，将三文鱼排放入，并倒入酱汁。将三文鱼排每面煎制2分钟至表面变熟。过程中需要用铲子不停搅动酱汁，防止蜂蜜粘锅烧糊。待三文鱼表面完全变熟后，转中小火加盖煮至酱汁浓稠。摆盘，芝麻装饰，上桌。Place a non-stick pan on a medium to high heat and add the oil. Add the salmon fillets and the sauce, cook for 2 minutes on one side, then flip over and cook for 2 minutes on the other. Make sure the sauce is stirred and the honey does not stick to the pan or getting too thick. Then turn down the heat to low, cook with the lid on until the sauce is thicken. Plate, decorate, and serve.