Pan-Roasted Salmon Fillets in Mango Juice

{This article is currently being featured in The Kitchn}

After having some wonderful seafood along the Oregon Coast and tasting their delicious salmon again, I am turning to more fish and seafood recipes lately.

I have a cookbook from Williams-Sonoma completely dedicated to fish.  I was flipping through it to see what would inspire me and I stopped at this recipe:

Pan-Roasted Salmon Mango Juice.

Something about the simplicity of seared salmon drizzled with the summery hues of sherbet-colored mango juice had my mouth watering.

This dish was a snap to pull together but the presentation and flavors are both lovely.

I can't help pairing salmon with herb covered buttery new potatoes.  Mmmmm, lots of rosemary scenting the house, mingling with the salmon is one of my favorite aroma combinations.

I've been housing this popover pan in my kitchen for a couple of months now.  I missed trying these out during the last holidays.  I  love the delightful ring of "Yorkshire Pudding" as these light and fluffy egg infused breads are called in England.

So that was it.  My easy menu was now complete.  Salmon with Mango Sauce, rosemary new potatoes, and English "Yorkshire Puddings".  

The Yorkshire Puddings were a complete delight and very simple to make.  I always thought there were many complicated steps to making these.  

I thought the timing in the oven had to be perfect or the "poof" would be gone and ...then deflated mounds of 'pudding' failure would be have to be served at the table.

We added some Gruyere cheese to the chives and thought the nice 'tang' in flavor worked well in the puddings.  I will definitely be making these again...they tasted wonderful.

Our temperatures are soaring here in Texas.  You will find me out and about on very early walks with Chester.  Tennis outings are always before 8am or after 6pm in the evening.

We pack all of our schoolwork into the middle of the day and watch a documentary during the hottest part of the afternoon in a dark cool room of the house.  We're stuck on Anthony Bourdain right now and follow him all over the world.  

I have several more fish dishes on their way that will be featured on "Thyme".  Fish is one of my weakest areas of cooking in the kitchen.

I figured no better time than the hot summer to learn how to grill, pan-roast, or bake various types since so many fish are in abundance.

While cooking, one drink I have been enjoying lately is my little bottle of Calvados from Normandy.  Calvados is an apple brandy from the basse region of Normandy (lower Normandy).

As I slice, dice, and chop up my ingredients, I like to take tiny sips of this drink, swirling the brandy around to enjoy the layers of flavors.

Early morning is a delicious time to get outside and the wildflowers are everywhere around the lake.  All sorts of turtles, ducks, and birds are rustling around in the tall grasses surrounding the water.  

Before the humidity settles in for the day, there is much activity...everyone is taking advantage of the cool morning air!

Hope everyone is enjoying the summer (if in the US) and Stay cool out there!

Pan-Roasted Salmon Fillets in Mango Juice
(recipe from Williams-Sonoma "Fish" cookbook)

4 salmon fillets, 6-8 oz (185-250g) each, with skin intact
1 1/4 cups (10 fl oz/310 ml) mango juice
2 tablespoons olive oil
2 tablespoons minced fresh chives or 1 green onion

Lay the salmon fillets in a baking dish in a single layer, skin side up.  Pour the mango juice evenly over them.  Let stand at room temp. for 20 minutes (no longer)

Preheat the oven to 450˚F (230˚C).  Drain the fillets, reserving the mango juice and pat dry.

In a large oven proof nonstick sauté pan, heat the olive oil over high heat.  Add the fillets, skin side down.  Reduce the heat to medium and cook until the skin is very crisp, 5 min.

Transfer the sauté pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center (2-3 min).  Remove from the oven and transfer to a warmed platter.  Cover loosely with foil.

Pour the reserved mango juice into a small saucepan, bring to a boil, and simmer until thickened. (5 min.)  Whisk and pour the sauce over the salmon fillets.  Garnish with the chives and serve at once.

Chive Popovers (Yorkshire Puddings) with Gruyère 
(recipe from Simple Bites)

1 1/4 cups of flour (250 grams)
1/2 tsp of salt
1/2 cup milk
1/2 cup water
2 large eggs
2-3 Tablespoons butter or lard (for pan)
TIP: Have all ingredients at room temperature.
(Sprinkle gruyère cheese in batter before putting oven)

Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients, into which pour the milk and water. Beat thoroughly with a whisk.

In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat the better well.
Cover batter with plastic wrap and refrigerate for at least one hour or overnight.

Preheat oven to 400°F and generously butter a 12- cup muffin tin.
Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the surface.

Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half). Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
Return to oven as speedily as possible and bake for about 18-20 minutes or until golden brown. 

Remove from oven, and with a fork, pop Yorkshire pudding into a waiting napkin-lined basket. Serve immediately.

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