Pan-Roasted Salmon Fillets In Mango Juice
This elegant salmon dish combines the sweetness of mango juice with the crispy texture of perfectly seared fillets. The tender salmon, paired with a luscious mango glaze, offers a delectable and visually striking meal that is sure to impress your guests. Try this recipe for a delightful dining experience that is as flavorful as it is beautiful.
— Constant Cookbook
Ingredients
- 4 salmon fillets, each 6 to 8 oz., with skin
- intact, pin bones removed
- 1 1⁄4 cups mango juice
- 2 Tbs. olive oil
- 2 Tbs. minced fresh chives or 1 green onion,
- white and light green portions, finely chopped
Instructions
- Lay the salmon fillets, skin side up, in a baking dish in a single layer. Pour the mango juice evenly over them. Let stand at room temperature for 20 minutes (but no longer).
- Preheat an oven to 450°F. Drain the fillets, reserving the mango juice, and pat dry.
- In a large ovenproof nonstick sauté pan, heat the olive oil over high heat. Add the fillets, skin side down. Reduce the heat to medium and cook until the skin is very crisp, about 5 minutes.
- Transfer the sauté pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center, 2 to 3 minutes. Remove from the oven and transfer the fillets to a warmed platter. Cover loosely with aluminum foil to keep warm.
- Pour the reserved mango juice into a small saucepan, bring to a boil and simmer until thickened, about 5 minutes. Whisk and pour the sauce over the salmon fillets. Garnish with the chives and serve immediately. Serves 4.
- Note: Be sure to use a nonstick sauté pan to cook the salmon, or the skin will stick to the pan.
- Variation Tip: Other firm-fleshed fillets, such as striped bass, black cod, red snapper, rockfish, tilefish or arctic char, can be used in place of the salmon.
Comments
No comments found.