Bring a small sauce pan of water to a rolling boil. Season the salmon with
the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick
skillet over medium-high heat until hot and simmering. Cook the
salmon, without moving, skin side up, until golden and crisp, about 4
minutes. Carefully flip the fillets and reduce the heat to medium.
Continue cooking until done to your liking, 4 to 5 minutes more.
In a microwave safe dish heat the ancient grains. Drop caulilini in the
boiling water until al dente. Drizzle with melted butter, salt & pepper.
Place ancient grain on plate. Place caulilini on one side of the grains. On
the other side place salmon. Garnish with a fresh herb. (I used Italian
parsley) Drizzle mango sweet and hot pepper sauce around components.
Ingredient availability varies by location*