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Seared salmon fillets in mango-orange sauce

14 May 2016

By JC The Foodie

I love to try or experiment with various sauces and marinades, making a simple dish into something special and a touch of some love into it.
This recipe is the latest entry in a compilation that I have whipped up over the years.
I have chosen to start with it as salmon is quite cheap in Hong Kong, and is a favorite with many, eaten raw or smoked, or cooked in various ways.
Salmon is also very nutritious and is a good substitute to meat.
I commonly see recipes using lemon and butter to make a sauce that compliments fish very well. Adventurous as I am with my ingredients, I made a fusion of citrus fruit and a tropical fruit to create this unique dish.
Mango is in season and oranges are readily available throughout the year, although dalandan can be used to define an Asian flavor into it.
This sauce was created out of boredom from my usual pan fried salmon which I am very fond of. One day, I opened the fridge and just picked up whatever I could use and voila! This tangy-fruity-herb infused sauce is just fab, you simply have to try it!
Jo Campos


Seared salmon fillets in mango-orange sauce

Ingredients:
• Salmon fillets
• Freshly squeezed orange juice
• Fresh dill
• Ripe Philippine mango
• Small knob of ginger
• Butter
• Salt and pepper to taste
• Dash of chili powder
• Orange rind

Procedure:

Preparing the salmon fillets:
1. Wash and pat dry salmon fillets. Season with salt and pepper.
2. In a griddle or frying pan, sear salmon fillets on high heat for a few minutes to brown all sides quickly and the skin should be crunchy. Be sure not to overcook as the salmon will be dry inside.

For the sauce:
1. Squeeze the juice of an orange. Set aside.
2. Using a peeler, peel the skin of an orange, making sure that only the outer of the orange skin is peeled away as the white part is bitter. Slice into very thin julienne strips.
3. Peel ginger and slice thinly into julienne strips.
4. Slice mango. Cut a criss-cross pattern on the mango halves and scoop out the flesh.
5. In a small pan, melt butter till bubbly in low heat, making sure not to burn the butter.
6. Add ginger and saute till fragrant, add orange juice followed by orange rind and diced mangoes.
7. Let the sauce simmer in low heat till reduced. Season with salt and pepper and a dash of chili powder for a kick!
8. Turn off heat and add dill.
9. Arrange on a serving plate and drizzle generously  with sauce. Serve warm with green veggies..

NOTE: You can adjust the quantities of ingredients according to your taste.
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