Pan-Roasted Salmon Fillets in Mango Juice

By cook_kjacook_kja

Ingredients

• 4 salmon fillets, each 6-8 oz, with skin
• 1 1/4 C mango juice
• 2 Tbsp olive oil
• 2 Tbsp minced fresh chives or 1 green onion, finely chopped

Preparation

Step 1

Lay thr salmon fillets, skin side up, in a baking dish in a single layer. Let stand at room temperature for 20 minutes (but no longer).

Preheat oven to 450o. Drain fillets, reserving the mango juice, and pat dry.

In a large overnproof nonstick saute pan, heat the olive oil over high heat. Add the fillets, skin side down. Reduce the heat to medium and cook until the skin is very crisp, about 5 minutes.

Transfer the saute pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center, 2-3 minutes. Remove from the oven and transfer the fillets to a warmed platter. Cover loosely with aluminum foil to keep warm.

Pour the reserved mango juice into a small sauce pan, bring to a boil and simmer until thickened, about 5 minutes. Whisk and pour sauce over the fillets. Garnish with the chives and serve immediately.