Crispy Salmon with Burst Tomatoes & Ginger + Mango Crumble

This dinner menu combines technique and comfort: crispy-skinned salmon meets peak-season tomatoes turned jammy with aromatic garlic and ginger, rice is infused with sizzled scallions and coconut, and we finish with a warm mango crumble, perfect for those who can’t leave the table without a little something sweet.

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Crispy-Skinned Salmon with Burst Tomatoes and Ginger

Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Print the Recipe

Ingredients:

• For the Salmon and Burst Tomatoes:
  • 1 tbsp neutral oil (e.g., avocado or vegetable)
  • 4, 4-oz salmon portions, skin-on
  • Salt and pepper, to taste
  • 2 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes
  • 2 tbsp fresh ginger, minced
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
• For the Sizzled Scallion Rice:
  • 1 cup jasmine rice
  • 1 bunch green onions, thinly sliced
  • 1, 10-oz bag chopped frozen spinach, thawed and squeezed dry
  • 1 cup coconut milk
  • ¾ cup water
  • ½ tsp salt
  • 1 tbsp neutral oil

Instructions:

1. Rinse the Rice: Rinse jasmine rice in cold water until clear; drain.
2. Sizzle the Scallions: Heat oil in a saucepan. Sauté scallions (reserve some tops for garnish) for 5–7 minutes until lightly charred.
3. Cook the Rice: Add spinach and stir. Mix in rice, coconut milk, water, and salt. Simmer on low, covered, for 15–18 minutes until tender.
4. Cook the Salmon: Heat skillet with oil. Season salmon. Cook skin-side down 6–8 minutes, flip and cook 1–2 minutes more. Set aside skin-side up.
5. Make Ginger Tomatoes: In same skillet, melt butter. Sauté garlic and ginger 1–2 minutes. Add cherry tomatoes and cook until they burst, 5–7 minutes. Add vinegar and soy sauce. Stir, then nestle salmon back in to warm through.
6. Serve: Fluff rice and serve with tomatoes and ginger sauce. Top with crispy-skinned salmon and scallion garnish.

Mango Crumble

Servings: 6

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Ingredients:

• For the Mango Filling:
  • 4 cups frozen mango, thawed
  • Juice and zest of 1 lime
  • 2 tsp cornstarch or arrowroot powder
  • 2 tbsp honey
  • Pinch of salt
  • 1 tbsp fresh ginger, minced
• For the Streusel Topping:
  • ½ cup rolled oats
  • ¼ cup all-purpose flour
  • ¼ cup shredded coconut (untoasted)
  • 2 tbsp sesame seeds (toasted or untoasted)
  • ½ tsp sesame oil
  • 1 tbsp chia seeds
  • Generous pinch of salt
  • 2 oz unsalted butter, softened

Instructions:

1. Preheat Oven: Preheat to 350°F and grease a 9" baking dish.
2. Prepare Mango Filling: Mix mango, lime juice and zest, cornstarch, honey, salt, and ginger. Set aside.
3. Make Streusel: Mix oats, flour, coconut, sesame seeds, chia, and salt. Add sesame oil and butter until crumbly.
4. Assemble Crumble: Spread mango mixture in baking dish and top with streusel.
5. Bake: Bake 35–40 minutes until golden and bubbling.
6. Serve: Cool slightly. Serve plain or with ice cream or whipped cream.

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Homemade | homemadecooking.com

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