Coconut Scented Salmon with Mango Chive Reduction

Since folks were asking...

2 pieces of sockeye salmon filet
1 tbsp + 1 tsp coconut oil, divided
1 small shallot, finely chopped
1/4 c (scant) mango puree (Trader Joe's makes a pure one)
1/2 c reduced sodium chicken broth
1/4 c chives
chopped fresh mint to taste (I used a little over a tbsp)
fresh lime juice to taste
salt and pepper

Grilled asparagus (olive oil and lemon)

Simple salad:
1 tbsp evoo
juice of half a small lemon
salt and pepper
Mixed greens (1 - 2 c per person)
mint to taste

Melt the tbsp of coconut oil in a medium saute pan over medium high heat. Add the shallot and cook until translucent and beginning to brown. Add the mango puree and about half of the chicken broth; simmer until the liquid begins to thicken. Add the remaining broth and simmer again, about 2 minutes. Add the remaining ingredients and lower heat to medium, cooking an additional 2 - 3 minutes. Pour into a separate container and set aside.

(Grill asparagus in the meantime as salmon is being prepped/sauteed)

Squeeze lime juice on salmon and season with salt and pepper to taste. Cook seasoned side first, about 3 minutes per inch thickness, then add additional seasoning as desired. Flip and cook, using same time scale. Fish is done when mostly opaque and flakes easily with a fork.

For the salad, combine oil, lemon, S&P in a bowl until emulsified. Toss in greens and mint.

To arrange:

Place asparagus on plate, followed by salmon on top. Liberally pour mango reduction over both. Top with simple salad. Enjoy with riesling or gruner veltliner, or, if you're on the 30-day, San Pelligrino.