Preparation
Preheat broiler. Spread 2 tablespoons chutney over skinless side of fish. Sprinkle one-half teaspoon salt and the sesame seeds over fish, patting to coat. Place salmon on rack of broiler pan, skin side down. Broil 4 to 5 inches from heat for 5 to 6 minutes, or until fish is opaque in the center. Meanwhile, combine remaining one-quarter cup chutney with vinegar and one-quarter teaspoon salt. Stir in mango, avocado, and cilantro. Serve salsa over fish. Substitutions
Black sesame seeds can be found at Asian grocery stores or the ethnic section of select supermarkets. If not available, use 1 tablespoon of regular white sesame seeds. A tablespoon of Eden Shake may also be used. This bottled table condiment consists of white and black sesame seeds, seaweed flakes, and seasonings, and can be found at health food stores and some supermarkets. This recipe also would work well with halibut fillets. Tips
Chutney and other thick, sweet toppings are great glazes for fish. The fish doesn't need to marinate, because the flavor is baked right on. Try orange marmalade or whole raspberry preserves. Experimenting in the kitchen is a very good thing. Culinary Taste Tip
Sesame seeds add not only sesame flavor, but texture to the salmon. There is no noticeable difference in the flavor of the black and white seeds; the color difference is primarily to please the eye. Culinary Technique Tip
The easiest way to remove attractive mango cubes from the mango itself is to slice the mango at an angle and cut cross-hatches. Then, scoop them out with a spoon.
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Sesame Salmon with Mango-Avocado Salsa