Masters Marinated Salmon

Name: Masters Marinated Salmon
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dry Chardonnay; 118 milliliters coconut milk; 1 Tbsp fresh cilantro, stems removed; 1 inch fresh ginger root, skin scraped off with the tip of a spoon, and quartered; 1 Tbsp green curry paste; 3 stalks fresh lemongrass, tough outer leaves removed and main yellowish stalk bruised with the side of a knife and cut into manageable lengths (about 2 inches); 1 mango, peeled and sliced away from the seed; 2 Tbsps olive oil; 118 milliliters orange juice; 1 kilograms salmon; 3 scallions, white and tender green parts only; 1 shallot, peeled and quartered; 59 milliliters soy sauce; 59 milliliters Irvine Spices Roland Sriracha Chili Sauce or sambal oelek (chili sauce)

Masters Marinated Salmon might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 465 calories, 47g of protein, and 23g of fat per serving. This recipe serves 6. If you have lemongrass, soy sauce, scallions, and a few other ingredients on hand, you can make it. 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 2 hours and 35 minutes.

Instructions

Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce.

Ingredients you will need

Sriracha

Coconut Milk

Orange Juice

Curry Paste

Ginger

Chardonnay

Lemon Grass

Green Onions

Soy Sauce

Cilantro

Shallot

Mango

Sauce

Equipment you will use

Blender

Bowl

Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours.

Ingredients you will need

Salmon

Fish

Equipment you will use

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side. (This allows the surface to caramelize, so the fish won't tear apart when you flip it.)

Ingredients you will need

Olive Oil

Salmon

Fish

Equipment you will use

Frying Pan

Oven

Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot).

Ingredients you will need

Fish

Equipment you will use

Oven Mitt

Oven

Frying Pan

Transfer salmon to a platter and let rest.

Ingredients you will need

Salmon

Strain the sauce and spoon over the salmon fillets.

Ingredients you will need

Salmon Fillets

Sauce

Equipment

Ingredients

Servings:

118milliliters

dry Chardonnay 118milliliters

coconut milk 1Tbsp

fresh cilantro, stems removed 1inch

fresh ginger root, skin scraped off with the tip of a spoon, and quartered 1Tbsp

green curry paste 3stalks

fresh lemongrass, tough outer leaves removed and main yellowish stalk bruised with the side of a knife and cut into manageable lengths (about 2 inches)1

mango, peeled and sliced away from the seed 2Tbsps

olive oil 118milliliters

orange juice 1kilograms

salmon 3

scallions, white and tender green parts only 1

shallot, peeled and quartered 59milliliters

soy sauce 59milliliters

Irvine Spices "Roland" Sriracha Chili Sauce or sambal oelek (chili sauce)

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. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.