Poached Salmon with Mango Mint Sauce

  • 45 mins
  • 17 ingredients

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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