Pan-seared salmon with mango-mint salsa

Makes: 4 servings

For the salmon:

Kosher salt

Pepper

4 (6-to-8-ounce) skin-on salmon fillets

For the salsa:

1 mango, peeled, pitted and cut into ¼-inch pieces

1 shallot, minced

3 tablespoons juice from 2 limes

2 tablespoons chopped fresh mint

1 jalapeño chile, stemmed, seeds reserved, and minced

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1⁄2 teaspoon salt

1. Dissolve 1⁄2 cup salt in 2 quarts water in a large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Meanwhile, combine all sauce ingredients in a bowl and set aside.

2. Remove salmon from brine and pat dry with paper towels. Sprinkle the bottom of a 12-inch nonstick skillet evenly with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Place fillets, skin side down, in the skillet and sprinkle tops of fillets with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Heat skillet over medium-high heat and cook fillets without moving them until fat begins to render, skin begins to brown, and the bottom 1⁄4 inch of fillets turns opaque, 6 to 8 minutes.

3. Using tongs, flip fillets and continue to cook without moving them until the centers are still translucent when checked with tip of a paring knife and register 125 degrees on a meat thermometer, 6 to 8 minutes longer. Transfer fillets skin side down to a serving platter and let rest for 5 minutes before serving with salsa.

Recipe notes: To ensure uniform cooking, buy a 1 1⁄2-to2-pound center-cut salmon fillet and cut it into four pieces. Using skin-on salmon is important here, as we rely on the fat underneath the skin as the cooking medium.