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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
3 out of 5 on the difficulty scale
Plantain-Encrusted Salmon with Blood Orange & Mango Butter Nugget Markets signature recipes

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
  • 1 blood orange (or seasonal alternative), zested and juiced
  • 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 (plantains should turn golden brown). Carefully turn fillets over and cook an additional 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.

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

  • Riesling

    Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Chenin Blanc

    Commonly grown in the Loire Valley of France, as well as in California. A high-volume-producing vine that gives birth to fragrant and usually high-acid wines ranging from dry to medium sweet. Known as Steen in South Africa.

  • Roussanne

    An elegant varietal of the French Rhone, often blended with its sister, Marsanne.

Images

  • Plantain-Encrusted Salmon with Blood Orange & Mango Butter
  • Plantain-Encrusted Salmon with Blood Orange & Mango Butter
  • Plantain-Encrusted Salmon with Blood Orange & Mango Butter