Honey Ginger Salmon with Mango and Rice

Now, don’t you go worrying that this will be one of those kind of blogs. It won’t, I assure you. While the Farmer’s Wife cooks healthy on occasion, it is only as the moods sees fit. And, as it turns out it, that particular mood is seeing fit about as often as a certain Farmer’s Wife. But she does like salmon. And mango. And seeing as she had both on hand, she felt like making it.

And this is how it’s done:

First off, it must be known that this dish cooks quickly, and if you turn your head for a second, it will be too late. So. It is recommended that you get all the pieces and parts you will need to have on hand, right there. In this case, rice and broccoli were served alongside, so both were made a-head-of-time and set off by themselves for when they were needed. There was only a certain Farmer, his Wife, and Jacob home last evening, so the servings that were made reflect it. Feel free to up or lower the amounts as needed. To begin with two lemons are zested and juiced into the Farmer’s Wife’s biggest frying pan–but not one of her cast irons. This is a bit too acidic for that. It’s important to use a big one, all that surface area will be needed in the way of evaporation in a bit. To that is added two good rounded tablespoons of honey, two teaspoons of fresh ginger, a cup of water, a half cup large-diced mangos, a bit of salt and a bit of pepper. That is set a simmering and to it is added three good portions of freshly-sliced salmon, skin side down. The cover is applied and the whole thing left to simmer and stew until the cooked part of the salmon begins to overtake the part that is not. The cover is removed, the salmon flipped skin-side up and the heat turned way up. Here’s where all that evaporating takes place. Soon the sauce will become a sauce. It’s done when the salmon and the mango get a nice caramel edge to them, but not a second longer. If you wait too long, all that sauce will be a burnt-on mess stuck to the bottom of your pan, and who wants to clean that?