Great Home Cookin’Recipes Mango Salmon
January 23, 2012 By (Edit)
Ingredients
1 cup mango nectar
1 mango, diced or diced
1/2 cup all-purpose flour
1/2 cup cornmeal or oakmeal
2 teaspoons splenda for sweet flavor
1 teaspoon sea-salt
2lbs center-cut salmon fillets with skin
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup mango nectar
1 mango, diced or diced
1/2 cup all-purpose flour
1/2 cup cornmeal or oakmeal
2 teaspoons splenda for sweet flavor
1 teaspoon sea-salt
2lbs center-cut salmon fillets with skin
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Directions
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.
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 or oakmeal, splenda and sea-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.
Herb Crusted Salmon – Recipe courtesy Claire Robinson
January 23, 2012 By (Edit)
Ingredients
2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
2 to 4 lbs center-cut salmon fillets and divided into 4pcs
2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
2 to 4 lbs center-cut salmon fillets and divided into 4pcs
Directions
Preheat the oven to 400 degrees F.
Preheat the oven to 400 degrees F.
Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.
