Cathy
06-06-2001, 09:36 PM
I pulled out an old issue of C/L looking for another recipe when I came across this salmon recipe. It is wonderful and looks stunning on a plate. I thought I would share.
Salmon with Stir Fried Vegetables & Mango Sauce (from Siegel's Belle Meade Brasserie)
Cooking Light May 1995, pg 116)
1/2 tsp salt divided
1/8 tsp white pepper
4 (4oz) skinned salmon fillets (about 1 inch thick)
1 TBSP dark sesame oil, divided
1 cup julienne-cut carrot
2 cups (2 inch) sliced asparagus (about 1pound)
1 1/2 cups julienne cut red bell pepper
1 1/2 cups julienne cut green bell pepper
1 cup julienne cut yellow squash
Mango Sauce
4 cups hot cooked long grain rice (I used a simple wild rice and long grain blend)
Sprinkle 1/4 tsp salt and the pepper over fish. Heat 1 1/2 tsp oil in large nonstick skillet over med. heat. Add fish and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet, set aside and keep warm.
Heat remaining oil in skillet over med-high heat. Add carrot, saute 2 min. Add remaining salt, asparagus, & next 3 ingred., saute 3 min or until crisp tender. Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup mango sauce around each fillet, top with 1 cup vegetables and serve with 1 cup rice.
(Personal note: I spooned the yellow mango sauce on the plate & covered the bottom with the sauce. Then I placed about 3/4 cup of rice formed in a mound in the center of the sauce. I then layed the fish on the rice and an angle & topped the fish and rice with the colorful vegetables. It was beautiful!)
Mango Sauce:
2/3 cup chopped peeled mango (I used mango in the jar in the produce section)
2/3 cup low-salt chicken broth
2 tsp fresh lime juice
1 1/2 tsp grated peeled gingeroot
1 tsp minced seeded serrano chile
Combine all ingred. in a small saucepan and cook over med heat 10 minutes, stirring occasionally. Pour into a blender and process until smooth.
Salmon with Stir Fried Vegetables & Mango Sauce (from Siegel's Belle Meade Brasserie)
Cooking Light May 1995, pg 116)
1/2 tsp salt divided
1/8 tsp white pepper
4 (4oz) skinned salmon fillets (about 1 inch thick)
1 TBSP dark sesame oil, divided
1 cup julienne-cut carrot
2 cups (2 inch) sliced asparagus (about 1pound)
1 1/2 cups julienne cut red bell pepper
1 1/2 cups julienne cut green bell pepper
1 cup julienne cut yellow squash
Mango Sauce
4 cups hot cooked long grain rice (I used a simple wild rice and long grain blend)
Sprinkle 1/4 tsp salt and the pepper over fish. Heat 1 1/2 tsp oil in large nonstick skillet over med. heat. Add fish and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet, set aside and keep warm.
Heat remaining oil in skillet over med-high heat. Add carrot, saute 2 min. Add remaining salt, asparagus, & next 3 ingred., saute 3 min or until crisp tender. Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup mango sauce around each fillet, top with 1 cup vegetables and serve with 1 cup rice.
(Personal note: I spooned the yellow mango sauce on the plate & covered the bottom with the sauce. Then I placed about 3/4 cup of rice formed in a mound in the center of the sauce. I then layed the fish on the rice and an angle & topped the fish and rice with the colorful vegetables. It was beautiful!)
Mango Sauce:
2/3 cup chopped peeled mango (I used mango in the jar in the produce section)
2/3 cup low-salt chicken broth
2 tsp fresh lime juice
1 1/2 tsp grated peeled gingeroot
1 tsp minced seeded serrano chile
Combine all ingred. in a small saucepan and cook over med heat 10 minutes, stirring occasionally. Pour into a blender and process until smooth.