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