Salmon With Blood Orange Wine And Mango Sauce Recipes

BLOOD ORANGE GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees and line a baking sheet with tin foil
• In a large skillet, melt the butter over medium heat. Let it brown (it will start to turn brown and have a nutty smell).
• When it begins to brown, reduce heat to low and add the shallots and rosemary. Cook for a minute or so stirring constantly.
• Quickly add the soy, honey and orange juice and cook for another minute or two or until it begins to thicken. Season with a pinch of salt and pepper. Remove from heat and set aside.
• Season the salmon with a salt and pepper to taste and baste the glaze over the flesh. There will be additional glaze to put on when the fish is cooked.
• Bake for 12-13 minutes or until the fish is flaky (use a fork to pull up the meat and if it's flaky it's done).
• Serve with additional sauce and enjoy!

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.

BARBECUED SALMON SURFER STYLE WITH MANGO-HABANERO SALSA

Steps:

• Preheat a grill.
• Pineapple Marinade:
• Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
• Mango-Habanero Salsa:
• Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
• Barbeque Rub:
• Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
• Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.

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 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 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.

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.