Salmon Sautéed with Mango Fruit Brandy Recipe

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Salmon Sautéed with Mango Fruit Brandy Recipe

Salmon Sautéed with Mango Fruit Brandy

Salmon Sautéed with Mango Fruit Brandy. I love salmon and mango together but this was just okay. My tomato didn't have much flavor so that may have something to do with it. I prefer my own recipe of salmon with mango puree: salmon fillet breaded in a mix of ground toasted almonds and sesame seeds then pan fried in olive/sesame oils; topped with a puree of mango sauteed garlic and red pepper rice wine vinegar and a bit of sugar. Didn't have time to clean the broiler, so we baked the salmon in the oven instead. I served this dish with plain white rice, which went nicely. To cook Salmon Sautéed with Mango Fruit Brandy you need 11 ingredients and 9 steps easily.

The ingredients needed to make Salmon Sautéed with Mango Fruit Brandy:

2 of filets Lightly salted salmon
2 of Green asparagus
2 of White asparagus
1 tbsp of Brandy (to marinate the fish)
1 tbsp of Katakuriko
3 tbsp of Extra virgin olive oil (for the fish)
1 tbsp of Extra virgin olive oil (to cook the veggies)
1/2 tsp of Herbed salt (for the veggies)
30 grams of Salted butter
2 tbsp of Brandy (fruity type)
1 tsp of Parsley (dried)

Steps to make Salmon Sautéed with Mango Fruit Brandy:

Cut the salmon into 4 pieces each and marinate in the brandy for 10 minutes.
Use a peeler to peel the skin off the bottom 1/3 of the asparagus. Cut in half. Heat olive oil in the frying pan and place the bottom half of the asparagus in the pan.
Once the bottoms of the asparagus have been coated with the oil, add the top halves and cook while rolling them around. Season with herbed salt and place on a plate.
Put the salmon in a plastic bag and add the katakuriko. Coat the salmon with the katakuriko as much as possible.
Heat 2 tablespoons of olive oil in a frying pan. Cook the salmon with the skin side down and don't touch until the tops become white.
Once both sides of the salmon have been cooked, add the fruity brandy and flambé to cook off the alcohol.
Once the salmon has absorbed the brandy, add and melt the butter.
While the butter is melting, mix with the fruit juices. Once everything has been coated, it's done.
Arrange on a plate and drizzle with 1 tablespoon of olive oil. Garnish with parsley to finish.

Season the salmon with the salt and a few grinds of pepper. Carefully flip the fillets and reduce the heat to medium. Alton Brown teaches his simple method for perfectly pan-searing wild salmon. He uses a nonstick pan to reduce the amount of fat and places it over medium heat. To be honest, pan-seared salmon with any type of lemon sauce is possibly our favorite way to enjoy fish.

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