| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 fresh mango, peeled and sliced away from the pit
- 2 teaspoons stone ground mustard
- 4 (6-ounce) salmon fillets
- Salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1 cup panko bread crumbs
- 2 tablespoons freshly minced flat-leaf parsley
Instructions
- Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent “crusting off” of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
- Transfer to a serving dish and sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 525 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 37 g |
| Cholesterol | 94 mg |
| Sodium | 650 mg |
Reviews
As easy as it is delicious!
I cooked this for dinner with complete success. I have had dilemmas with salmon before, cooking it completely while keeping it a whole fillet, but with this recipe, it worked perfect. I like my salmon medium rare, and my sister (who I cooked for likes hers well done, so I finished her fillet in a 350 oven, and it turned out just as she likes it after about 8 minuted in there. I made my own bread crumbs with honey wheat bread, toasted with olive oil and minced Italian parsley, and I have to say this is prob the way to go. The best part of this dish, in my opinion, was the mango mustard puree. I used the mustard powder like the recipe says, and wow, it was great. A very subtle hint of this was revealed in each bite. Thanks to one of my favorite food network chefs, Robert Irvine. He’s a genius!
I substituted old fashion dijon mustard for stone ground mustard, and I used oven safe frypan. After browning, I finished cooking the salmon in a 400 degree oven for six minutes. It was outstanding dish. I definitely will pass on this recipe to my family and friends. Thanks for sharing this fabulous recipe.
Ellen
Ellen