The salmon we made was adapted from a NY Times Cooking recipe which included a mango/cucumber/avocado salad. The recipe below is for the fish and the salad. I did not make the salad so I cannot vouch for how it tastes. The original recipe called for maple syrup and chile-garlic sauce. I substituted sriracha and a little sweetener because I am not a huge fan of sweet savory dishes. Our dinner turned out really well and I imagine we will make it again.

CHILE-GARLIC SALMON WITH MANGO CUCUMBER SALAD