Pan Seared Salmon in Mango Sauce

By alas14

Best served over black beans.

Ingredients

• 2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
• 1 1⁄4 cups mango juice (substitute 1 mango plus 3/4 cup water)
• 2 Tbs. olive oil
• 2 Tbs. minced fresh chives or 1 green onion, white and light green portions, finely chopped
• Black beans(2cups or 1-15oz can)

Details

Servings 2

Preparation

Step 1

Lay the salmon fillets, skin side up, in a baking dish in a single layer. Pour the mango juice evenly over them. Let stand at room temperature for 20 minutes (but no longer).
In place of the mango juice, peel and puree 1 mango and 3/4 cup in a blender.
In a large ovenproof nonstick sauté 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 sauté pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center, 2 to 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 saucepan, bring to a boil and simmer until thickened, about 5 minutes. Whisk and pour the sauce over the salmon fillets. Garnish with the chives and serve immediately. Serves over black beans.