Ingedients:
1/2 white vinegar
2 Tbsp Honey, plus extra for the glaze
1 tbsp fresh ginger Chopped
1 Mango peeled, pitted and cutted.
2 tbsp lime juice
1 tbsp soy sauce
2 tbsp finely chopped parsley
2 tbsp olive oil
4 Salmon portions
Method
- 1
To make glaze*, place vinegar and honey in a medium saucepan
over medium heat. Cook until honey has dissolved and liquid
has thickened slightly, about 2 minutes.
- 2
Add ginger and mango, bring to low simmer and continue cooking
another 5-7 minutes or until softened.
- 3
Remove from heat and transfer contents of saucepan to a blender
and process until a smooth puree forms. Set aside to cool.
Once cooled, season with lime juice and soy sauce and fold in coriander.
- 4
Preheat grill to high and line a medium baking tray with foil.
- 5
In large sauté pan heat 1 tablespoon olive oil over high heat.
- 6
Season salmon with salt and pepper, and place in pan flesh side
down and cook until golden brown, about 15 seconds. Flip over to
sear other side for another 10 seconds.
- 7
Immediately transfer salmon, flesh side up, to baking tray lined
with foil and coat with mango glaze.
- 8
Place tray in oven under grill and cook approx. 5 minutes or until
salmon is just done and glaze starts to brown. Transfer salmon
to a plate and let rest for 2 minutes.
- 9
To serve, transfer fish to platter and serve with your favourite
sides. *Glaze can be made 1 day in advance. Extra glaze will keep
up to 3 days in refrigerator.
A good option for first dish is to serve prawns with lettuce with a yogurt based sauce with parsley, a pinch of mayonaise, and lemon
and olive oil.
*Adapted from Coles Curtis Stone Christmas feast recipe:
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