Salmon with Mango Lime Cream Sauce
Serves 230 mins prep35 mins cook
Let’s face it, salmon could use a facelift. So we wanted to share an easy, but wickedly flavorful recipe that will take your salmon up a notch! This Salmon with Mango Lime Cream Sauce will leave you licking the plate and coming back for more!
0 servings
What you need
Instructions
Prepare the Sauce This sauce should not be rushed, so start it ahead of time. In a small pan over medium heat, cook your chopped mango, sugar, lime juice, lime zest, kosher salt, and wine for several minutes. You want to cook this down so the mango is very soft and most of the liquid is gone. At this point, you can remove the mango mixture from the heat, and either puree it or pass it through a fine sieve. Set aside. While you are cooking the mango mixture, in another saucepan, heat the olive oil and sauté the shallots for just a couple of minutes to soften them. Once softened, add the stock, peppercorns, salt, bay leaf, thyme, and parsley. Cook until the stock is reduced by half, then add the cream and 2 Tbsp of the mango mixture. Make sure you whisk in the mango mixture thoroughly. Bring the sauce to a boil, then reduce heat and simmer, reducing for about 20 minutes. Strain the entire mixture and discard the solids. After straining, return the sauce to a saucepan and continue to reduce until the mixture has thickened into a sauce consistency (approx 20-30 min). Taste for seasoning. This can be warmed up on low right before serving over the salmon. Prepare the Salmon Preheat the oven to 425°F Dry the salmon completely and either let rest in the refrigerator for a little while or cook immediately. Lightly coat the salmon flesh with olive oil, then sprinkle the salt and the two peppers on the fish. It is not necessary to oil the salmon skin as it will be discarded before serving. Place the fish on a cast iron pan or baking sheet skin side down (again, no need to oil the pan/sheet). Put the salmon in the preheated oven for about 8 minutes. Depending on the thickness of your salmon, it could take a minute or two less or more. If you are using a thermometer to determine doneness, 120°F internal temperature at the thickest part is perfect for salmon. Remove from the oven and let the fish rest for a couple of minutes before you remove the skin (it should easily separate from the fillets. Serve the fish with rice (or your sides of choice) and the cream sauce. Enjoy!View original recipe