Salmon And Mango Napoleon Recipes

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

SALMON WITH MANGO SALSA

Steps:

• In a medium bowl, combine salsa ingredients, season with coarse salt and ground pepper.
• Heat broiler. Season salmon fillets with salt and pepper. Arrange salmon on a rimmed baking sheet, broil 4 inches from heat source until filets are opaque throughout, 8 to 10 minutes.
• To serve, place fillets on serving plates, and spoon salsa over fish. Garnish with cilantro sprigs, if desired.

CHEF JOHN'S SALMON MANGO BANGO

Steps:

• Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
• Season salmon fillets with sea salt.
• Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

GRILLED SALMON WITH MANGO SALSA RECIPE

Steps:

• Combine all the mango salsa ingredients in a medium-size bowl, tossing well to mix. Taste, and then add additional salt as needed. Store in the fridge while you prepare the salmon.
• Preheat an outdoor grill or a grill pan to medium-high. Oil the grill grates or grill pan liberally.
• Combine the garlic powder, cumin, sea salt, black pepper, and cayenne pepper in a small bowl. Rub the mixture liberally over the salmon fillets.
• Grill the salmon filets over medium-high heat for 2-3 minutes per side (thicker filets might need a minute or two longer), or until the fish is flaky and opaque.
• Serve immediately, topped with the salsa and a squeeze of fresh lime juice.

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 AND MANGO NAPOLEON

Steps:

• In a medium bowl, whisk cream until it forms stiff peaks. Add juice of 1 lemon and chives, and mix well. Taste mangoes; if they are very sweet, you may wish to add lemon juice to cream mixture. Season to taste with salt and freshly ground pepper.
• On a cutting board, place one slice of smoked salmon. Using a spatula, spread a thin layer of lemon cream on salmon, covering it completely. Cover cream with slices of mango. Place a second layer of salmon on the mango, and again cover with a layer of cream and a layer of mango. Top with a layer of smoked salmon.
• Cut into four rectangles of equal size, and transfer to four plates. Sprinkle the napoleons with fleur de sel and coarse pepper. Drizzle them with olive oil, and serve immediately.

CORNY MANGO SALMON

Steps:

• In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.
• On a large plate, mix together flour, cornmeal, sugar and salt.
• Preheat a large skillet.
• Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.

STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON

Steps:

• Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
• Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

NAPOLEON OF SALMON MOUSSE

Steps:

• Chill the bowl of a food processor.
• Cut the salmon into chunks.
• Whip the cream until stiff.
• Place the salmon in the food processor bowl and process for a few seconds. Add the pepper, lemon juice and process a few seconds more, until the mixture forms a paste. Do not overprocess. Place the salmon in a mixing bowl and mix a third of the whipped cream into the salmon. Then mix in the remaining whipped cream. Return the mixture to the processor bowl. Process, using a spatula to push down the mousse on the sides of the bowl. Do not overprocess or the mixture will become warm and separate.
• Press the salmon mixture through a sieve to make a smooth puree. Refrigerate.
• When ready to serve, mix the chopped tarragon into the salmon mousse.
• Place half of the mousse on top of one leaf of pastry; top with a second leaf and spread with the remaining mousse; top with a third leaf.
• Smooth the edges and press the crumbs on all four sides of the napoleon. Refrigerate for at least a half an hour, and up to five hours.
• To serve, arrange either shredded lettuce or lettuce leaves dressed with vinaigrette on a plate. Arrange three slices of the napoleon, about a quarter-inch thick, overlapping on the plate and spoon about three or four tablespoons of sauce on the side.

MANGO NAPOLEONS

Steps:

• Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar.
• Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool.
• Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes.
• Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally.
• Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.

SMOKED SALMON NAPOLEONS WITH GREENS

Steps:

• Boil vinegar and shallots in heavy medium saucepan until almost no liquid remains, about 6 minutes. Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes. Whisk yolks in medium bowl. Gradually whisk in simmering sauce. Return sauce to pan; stir over medium-low heat until thermometer has registered 140°F for 3 minutes (do not boil). Strain into bowl. Mix in dill. (Can be made 8 hours ahead. Chill.)
• Preheat oven to 425°F. Line cooking rack with waxed paper. Butter 2 baking sheets. Place 1 phyllo sheet on work surface. Brush with melted butter. Top with second sheet. Brush with butter. Continue layering and buttering with remaining sheets. Cut phyllo into twelve 4 1/2x2-inch rectangles. Place on prepared sheets, spacing apart. Sprinkle with sesame seeds. Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes. Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.
• Rewarm sauce over low heat, stirring constantly (do not boil). Place 4 phyllo rectangles on work surface. Cover each with salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top each with another phyllo rectangle, then salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top with remaining phyllo rectangles.
• Whisk oil and vinegar in large bowl. Add curly endive and toss to coat. Season with salt and pepper. Divide salad among 4 plates. Top each with 1 napoleon. Serve, passing remaining sauce separately.

MANGO NAPOLEONS WITH CARAMEL AND CREAM

Steps:

• Make the spiced phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners' sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners' sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don't cut through parchment).
• Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
• Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover, and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.
• Make the mango filling: Combine all the ingredients in a bowl.
• Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.
• Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.
• To assemble: Place 1 phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of phyllo, then caramel, filling, and cream. Dust a third piece of phyllo with confectioners sugar, then place on top. Repeat with remaining phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

STICKY MANGO-ROASTED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put a chopping board on your work surface. Snap or carefully chop the stalks off the ends of the green beans. Cut any thick stems of broccoli in half lengthways. Cut the root ends and about 2cm off the green tops of the spring onions, then cut each onion into 3 batons.
• Fill a large saucepan halfway with water, put it on the hob and turn the heat on to medium-high until the water boils. Carefully tip the prepared vegetables into the pan of boiling water and simmer for 1 min. Put a colander in the sink and carefully tip the veggies and water into it.
• Find a large baking tray (ours was 30cm x 40cm). Tip the cooked veggies into the tray and drizzle with 2 tsp olive oil. Season with a pinch of salt and toss through the oil until well coated.
• Push the veggies to the edge of the tray, making space in the middle, then lay the salmon, with the skin side down, in that space. Drizzle the remaining 1 tsp oil over the salmon and season with a pinch of salt.
• In a bowl, measure 3 tbsp mango chutney, 2 tsp soy sauce and 1 tsp ginger purée, and mix the ingredients together to make a sauce. Pour half the sauce over the veg and salmon.
• Use oven gloves to carefully put the tray on the middle shelf of the oven. Cook for 15 mins.
• Carefully remove the tray from the oven using the oven gloves and pour the rest of the sauce over the salmon. Return to the oven for another 5 mins. Pick the coriander leaves and scatter these over the salmon and veg. Serve with cooked noodles or rice.