March 01, 2004
Salmon with Mango Sauce
This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)
Ingredients:
Salmon filets (6-8 oz per person - thin filets are better because they will cook more evenly)
Mango juice (1/3 - 1/2 cup per person - either puree your own from fresh mangos or Goya mango juice will do just fine)
Scallions, chopped (for garnish - approximately a small handful per filet)
Olive oil (small ammount for cooking)
Directions:
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 filets. Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the filet is), flip over and add another 1/3 of the mango juice to the pan. Cook the filet until no longer pink, then remove from the pan. Sprinkle with chives and serve with rice.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Roughly based on a recipe found in The Williams-Sonoma Collection: Fish
