Orange-glazed salmon fillets with mango salsa
Intermed..
Connemara native Máirín Uí Chomáin is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics. www.irishcuisine.ie This recipe is from her book Celebrating Irish Salmon. Photography: Walter Pfeiffer
PREP IN
70 MIN
COOK IN
20 MIN
SERVE
4
Orange-glazed salmon fillets with mango salsa
Intermed..
PREP IN
70 MIN
COOK IN
20 MIN
SERVE
4
Introduction
Connemara native Máirín Uí Chomáin is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics. www.irishcuisine.ie This recipe is from her book Celebrating Irish Salmo
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Ingredients
- 4 salmon fillets, 175 g each, with skin
- 1 tablespoon chilli powder
- 450 ml / 16 fl oz orange juice, freshly squeezed
- 110 ml / 4 fl oz Cointreau
- 1 tablespoon olive oil
- ½ orange
- sea salt to season
- 1 ripe mango, peeled, stoned and finely diced
- 1 small red onion, finely diced
- ½ red bell pepper, finely diced
- ½ orange or yellow bell pepper, finely diced
- 3 tablespoons coriander, chopped
- 2 tablespoons extra-virgin olive oil
MANGO SALSA:
Method
- 1. Combine all the mango salsa ingredients in a bowl. Chill for a minimum of 1 hour before serving.
- 2. Slice the ½ orange into thin slices, halve the slices and place on a pan with a little oil.
- 3. Fry until golden. Take off the heat and leave aside.
- 4. Season the flesh side of the salmon fillets with chilli powder and sea salt.
- 5. In a saucepan, combine orange juice and Cointreau and reduce (see p. 12) by three-quarters to approximately 110 ml / 4 fl oz.
- 6. Heat the oil on a hot pan. Add the salmon fillets, flesh side down, and cook over medium heat for 3–4 minutes. Turn fillets over and cook for a further 3–4 minutes.
- 7. Add the reduced juice for the last minute of cooking.
- 8. Remove salmon and sauce to serving plates and top with caramelised orange slices. Serve mango salsa on the side.
- 9. Beverage suggestion Sauvignon Blanc, Greywacke, Marlborough, New Zealand. This mouth-watering wine has a perfumed blossom-like aroma. Nice with mango tastes. A certain delicious flintiness on the palate will cut the oil in the fish and lead you on to a nice lingering citrus finish.
