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1
In a medium skillet, combine the coriander seeds, mace blades, cardamom seeds, star anise and whole clove and toast over moderately high heat, shaking the skillet frequently, until fragrant, about 2 minutes.
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2
Transfer the spices to a plate to cool.
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3
Finely grind the spices with 1/2 teaspoon of cayenne.
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4
Using a teaspoon, scoop the seeds and pulp from the tomatoes, leaving the shells intact, and add to a strainer set over a bowl; press on the seeds and pulp to extract as much juice as possible.
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5
Cut the tomato shells into 1/2-inch pieces and add them to the juice.
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6
Heat 1 1/2 tablespoons of the olive oil in a small skillet.
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7
Add the garlic and cook over moderately low heat, stirring occasionally, until golden, about 5 minutes.
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8
Melt the butter in a large, deep skillet.
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9
Add the onion and cook over moderately high heat, stirring frequently, until softened, 4 to 5 minutes.
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10
Add the garlic, 2 tablespoons of the ground spices and the galangal, lemon zest and brown sugar and cook, stirring, for 2 minutes.
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11
Add the rice vinegar and cook until evaporated, about 30 seconds.
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12
Add the tomatoes, water, mango and whole basil leaves and simmer over low heat for 40 minutes.
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13
Stir in the lemon juice and season with salt and cayenne; keep warm.
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14
Season the salmon with salt and cayenne.
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15
Heat the remaining 1 tablespoon of olive oil in a large skillet.
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16
Add the salmon and cook over moderately high heat until browned on the bottom, 3 minutes.
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17
Turn and cook until browned on the second side, 2 to 3 minutes.
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18
Pour the tomato compote into a strainer set over a bowl.
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19
Mound the compote in warmed soup plates, top with the salmon fillets and spoon the strained tomato broth around.
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20
Garnish with the shredded basil and serve.
