Poached Salmon with Mango Mint Sauce


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.




15 min


30 min


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