Pan Roasted Salmon from Place Pigalle

Served on seared Poblano and red peppers with manila mango, ginger, lime coulis.


  • 7 oz wild troll king salmon fillets
  • 1 manila mango
  • 1/4 tspoon fresh ginger, finely chopped
  • 1oz fresh lime juice
  • 1oz water
  • 1 tspoon honey
  • 1 Poblano chile
  • 1/2 red bell pepper
  • 1/4 tspoon garlic
  • 1/2 tspoon soy sauce
  • salt & pepper
  • 1tbspoon canola oil


Remove skin and seeds from mango, extracting as much pulp and juice as possible. Place in blender, add lime juice, water, honey, and ginger. Process until smooth. Remove seed and pith from peppers. Slice on the bias into 1/2 inch strips. Sear in 1/2 tbspoon of hot oil until slightly charred and tender. Add garlic and soy sauce, continue cooking until dry.

In a hot pan add remaining oil. Season fish with salt and pepper. Add fish, cut side down, and sear until light brown. Turn and place in 450° oven until done (approx. six minutes).

Serve on peppers and mango coulis with seasonal vegetables and potatoes.

Place Pigalle Restaurant and Bar

Seasonal Northwest cuisine featuring seafood and game. Mon. - Fri., 11:30 a.m. - 3 p.m.; Sat., 11:30 a.m. - 3:30 p.m.; Mon. - Thurs., 5:30 p.m. - 10 p.m.; Fri., 6 p.m. - 11 p.m.; Sat., 6 p.m. - 10:30 p.m. Under the Market clock (between Pike Place Fish and Don & Joe's Meats).
(206) 624-1756