Curtis Stone shows how easy it is to use the bright, fresh flavor of mango to perk up salmon fillets. He creates a beautiful yellow glaze from the fruit, then coats the salmon and broils it to perfection. It's a recipe that's impressive enough for entertaining yet easy enough for a weeknight meal.
35 mins total
15 mins prep
For the Glaze:
1 tablespoon olive oil
1 shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 jalapeno chili, seeded and coarsely chopped
1 teaspoon ground cumin
1/2 cup dry white wine
1 large ripe mango, peeled, pitted, and cut into medium chunks
3 tablespoons agave nectar
Salt and freshly ground black pepper
For the Salmon:
1 tablespoon olive oil
4 (6-ounce) salmon filets, skin and bones removed
For the Salad:
5 cups baby spinach leaves
1/2 small red onion
1 cup cherry tomatoes, halved
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
PREPARE THE GLAZE:
Place a heavy medium saucepan over medium-high heat.
Add the oil and saute the shallot and garlic for 2 minutes.
Add the jalapeno chili and cumin and stir for 1 minute.
Add the wine and bring to a simmer.
Add the mango and agave nectar and simmer until the liquid is reduced slightly, about 2 minutes, stirring constantly.
PUREE MANGO GLAZE:
Transfer the mango mixture to the blender jar.
Puree the mixture until smooth, adding a little water if necessary.
Season to taste with salt and pepper.
Strain through a fine-mesh strainer and reserve.
PREPARE THE SALMON:
Preheat the broiler. Line a heavy baking sheet with foil.
Heat a large frying pan over medium-high heat and add the oil to the hot pan.
Season the salmon with salt and pepper on both sides and place the salmon filets, meaty side down, in the pan.
Cook for 1 minute on this side or until golden brown and then turn the salmon over. Transfer the salmon fillets to the prepared baking sheet.
Spoon a generous amount of the mango glaze over each filet.
Broil the salmon for 4 minutes or until the fish is medium rare and the glaze has caramelized slightly over the fish.
Remove the fish from the oven and let rest for 2 minutes.
PREPARE THE SALAD:
Place the spinach in a large bowl.
Using a mandolin, shave thin slices of onion over the spinach, then add the tomatoes.
In a separate bowl, whisk lemon juice and slowly add the olive oil while whisking.
Season the vinaigrette to taste with salt and pepper.
Toss the salad with enough of the vinaigrette to coat. Season to taste with salt and pepper.
Place the glazed salmon filet on 4 individual serving plates.
Mound the salad alongside each filet, drizzle a little of the remaining vinaigrette over and around the salmon and serve.