Corny Mango Salmon

Name: Corny Mango Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 Tbsp butter; 118 milliliters cornmeal; 118 milliliters all-purpose flour; 1 mango, diced; 237 milliliters mango nectar; 1 Tbsp extra-virgin olive oil; 680 grams center-cut salmon fillets with skin; 1 teaspoon salt; 2 teaspoons sugar

Corny Mango Salmon might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This pescatarian recipe has 496 calories, 38g of protein, and 19g of fat per serving. Head to the store and pick up pepper, salt, center-cut salmon fillets, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes.

Ingredients you will need

Mango Nectar

Potato

Mango

Equipment you will use

Potato Masher

Sauce Pan

Remove half to serve as a sauce. Set the other half aside for dredging.

Ingredients you will need

Sauce

On a large plate, mix together flour, cornmeal, sugar and salt.

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

Salt

Preheat a large skillet.

Equipment you will use

Frying Pan

Season salmon with salt and freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Salmon

Salt

Brush glaze over top of salmon, then dredge in cornmeal mixture.

Ingredients you will need

Cornmeal

Salmon

Glaze

Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.

Ingredients you will need

Cornmeal

Butter

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Potato Masher

Sauce Pan

Frying Pan

Ingredients

Servings:

4servings

Freshly ground black pepper 1Tbsp

butter 118milliliters

cornmeal 118milliliters

all-purpose flour 1

mango, diced 237milliliters

mango nectar 1Tbsp

extra-virgin olive oil 680grams

center-cut salmon fillets with skin 1teaspoon

salt 2teaspoons

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.