Salmon With Blood Orange Wine And Mango Sauce Recipes

MANGO SALSA SALMON

Steps:

• Preheat the oven broiler. Line a broiler pan with foil.
• Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
• Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

SALMON WITH BALSAMIC ORANGE SAUCE

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

SALMON WITH MANGO SAUCE

Steps:

• The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
• Otherwise, just wait for it to come off during the cooking process.
• Heat enough oil to coat the pan, and then add the salmon fillets.
• Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
• Cook the fillet until no longer pink, then remove from the pan.
• Sprinkle with chives and serve with rice.

SALMON WITH BLOOD ORANGE, WINE AND MANGO SAUCE

Steps:

• Marinate the salmon in 2 tablespoons soy sauce, ¼ cup blood orange juice, 1 teaspoon orange peel, and a tablespoon olive oil for 30 minutes. Heat the rest of the olive oil in a medium sauté pan and add the onion rings. Cook over medium heat until the onions are cooked through - translucent and beginning to brown - about 10-15 minutes. Tilt pan and drain oil from onions, remove onions from the pan, reserving as much olive oil as possible. Remove the salmon from the marinade and add to the pan (you can also grill the salmon, just place it on the grill now and skip to the next step). Add the leftover marinade to the remaining blood orange juice. Cook salmon until done through, about 5 minutes per side. Remove from the pan and place on serving plate. Add the shallots and cook for 2 minutes. Add the red wine and boil until reduced by half. Add the orange juice, rosemary, Thai curry paste and brown sugar and stir quickly to mix. Add the red pepper, mango and cooked onions. Cook for about 3 minutes, until the sauce thickens and the mango and red pepper have just softened. Serve the sauce over the fish.

SALMON TANGO

Steps:

• In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
• Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
• Preheat grill for medium-high heat.
• Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

SALMON IN MANGO AND GINGER SAUCE

Steps:

• Place salmon steaks in a large, shallow baking dish; sprinkle with lemon juice, garlic, tarragon, and salt and pepper; let marinate in the refrigerator for at least 1 hour.
• Meanwhile, place the mango, tomato, shallots in a blender or food processor and process until smooth; add fish stock or water and the ginger liquid and process again.
• Melt the butter in a skillet over medium heat, then cook the salmon about 3 minutes per side; add the mango puree, cover, and simmer 5 minutes more.
• Transfer the salmon to serving dishes, heat the mango puree and adjust seasonings; pour sauce over salmon and serve.