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Bronzed Salmon With A Mango-Spinach Puree

Makes 4 servings

ingredients
1 teaspoon dill weed
¾ teaspoon ground ginger
4 salmon fillets, about 8 ounces each
4 teaspoons unsalted butter, in all
½ cup chopped onions
5 ounce spinach leaves, washed and drained, stems removed, and torn into pieces
1 very ripe medium-size mango, about 12 ounces, chopped, about 1-1½ cups of pulp
1½ cups fish stock, in all
½ cup sour cream
how to prepare

Combine the first 4 ingredients in a small bowl and mix well to make the Seasoning Mix.

In an 8-inch nonstick skillet over medium-high heat, melt 2 tablespoons of the butter, about 3 minutes, then add the onions.  Cook until the onions are just beginning to turn brown, about 6 minutes, and add the spinach.  Cook, stirring almost constantly, until the spinach wilts, about 3 minutes.  Add the mango pulp and 2 teaspoons of the Seasoning Mix.  Cook until the mango just begins to brown and stick to the skillet, about 4 minutes.  Stir in 1 cup of stock, then stir and scrape the mixture thoroughly, loosening all the brown bits from the bottom of the skillet. 

Remove from the heat and transfer the mixture to a food processor or blender and purée, then return it to the skillet over medium-high heat.  Whisk in the remaining ½ cup stock and the sour cream.  Bring the mixture to a boil, stirring constantly, and when it begins to sputter like little volcanoes, remove from the heat and set aside.

Preheat a 12-inch nonstick skillet over high heat until very hot, about 5 minutes.

Melt the remaining butter.  Place 2 of the fillets on a plate and brush one side of each with the melted butter.  Sprinkle each buttered side with ½ teaspoon of the Seasoning Mix and place both fillets in the hot skillet.  Brush the top sides with melted butter and season each with ½ teaspoon of the seasoning mix.  Cook, turning twice, until both sides are a rich golden brown and just cooked through, about 3-4 minutes in all.  Remove from the skillet and keep warm in a 200° oven while you cook the remaining fillets.  To serve, spread ½ cup of the purée on each plate and carefully place a fillet on top of the purée.

Copyright © 2006 by Paul Prudhomme

 
Price: $3.50
Quantity:
Blackened Redfish Magic 2 oz.
One taste of a dish prepared with this blend, and you'll understand how all the "Magic" got started! Chef Paul's now world-famous Blackened Redfish Magic captures the essence of Southern Lou...

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