Recipes Nugget Markets Signature Recipes
Plantain-Encrusted Salmon with Blood Orange & Mango Butter
- Prep time
- 30 minutes PT30M
- Cook time
- 15 minutes PT15M
- Yield
- 4 servings
- Difficulty
Tropical flavors enhance these salmon fillets for a sweet and savory taste of the islands.
Ingredients
- 4 ounces unsalted butter, softened
- ½ cup mango, brunoise
- Zest and juice of 1 blood orange (or seasonal alternative)
- 1 tablespoon chopped cilantro, plus whole leaves, for garnish
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 plantain
- 4 skinless salmon fillets (6 ounces each)
- 2–4 tablespoons canola oil
Preparation
Place the butter in a work bowl. Add the mango, orange zest and juice, and chopped cilantro. Mix until well combined, then season with salt and pepper to taste and set aside.
Peel plantain and slice into thin rounds. Dry salmon with a paper towel and season with salt and pepper. Tightly shingle the top of each fillet with plantain slices (making the fish look like it has "scales" made from plantain slices). Press plantain shingles firmly into salmon.
Heat a nonstick skillet with a thin layer of oil over medium-high heat. Add salmon plantain-side down to skillet. Reduce heat to medium and cook for 2 minutes, or until plantains turn golden brown. Carefully turn fillets over and cook 2–3 minutes. Remove from heat, cover, and let rest for 5 minutes.
Place salmon fillets on individual plates, top with a dollop of blood orange and mango butter, and garnish with cilantro leaves.
Techniques used in this recipe:
- brunoise
- brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.
