Poached Salmon with Mango Mint Sauce
Ingredients
| 1 1/2 cups water | ||
| 1 1/2 cups dry white wine | ||
| 1 onion, sliced | ||
| 5-6 parsley sprigs | ||
| 1 thyme sprig | ||
| 1 bay leaf | ||
| 6 peppercorns | ||
| 2 tsp kosher salt | ||
| 3 lbs wild salmon, center cut | ||
| 1 cucumber, thinly sliced | ||
| mango slices and salad greens | ||
| For the sauce | ||
| 1 mango | ||
| 1 1/2 cups extra virgin olive oil | ||
| 1/2 cup red wine vinegar or balsamic vinegar | ||
| 8 fresh mint leaves, shredded | ||
| extra mint leaves for garnish |
- Preheat oven to 325 degrees.
- Bring water and wine, parsley, thyme, bay leaf, peppercorns and salt to a boil, then simmer for 10 minutes.
- Pour the mixture into a non metallic baking dish large enough to hold the fish.
- Place fish on a rack in dish, cover with foil and bake, basting every 15 minutes, for 30 minutes or until cooked through.
- To make the sauce, cut fresh mango and place in a food processor and process, gradually adding oil, then vinegar and mint leaves and process until smooth and thick.
- Carefully lift fish from liquid and remove skin.
- Place fish on a serving dish, garnish with cucumber slices, mint leaves and serve with mango slices, salad greens and sauce.
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