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Print this Recipe    Salmon 15

Pan-Seared Salmon Au Poivre
4 servings

2 Large mangos, diced medium
1 Small Vidalia onions, diced small
1 Tablespoon fresh ginger, diced fine
1 Medium jalapeno pepper, seeded, diced fine
1 Medium lime, juiced and zested
1 Tablespoon sesame oil
2 Tablespoons fresh cilantro, chopped fine
Salt and pepper, to taste

2 Tablespoons olive oil
1 Clove of garlic, minced
1 Tablespoon fresh ginger, diced fine
2 Tablespoons curry powder
1/2 Cup Jekel Chardonnay
1/2 Cup chicken stock
1 Cup tomato concasse
4 Tablespoons fresh cilantro, chopped
Salt and pepper, to taste

2 Tablespoons peppercorn medley
2 Tablespoons cumin seed
2 Tablespoons coriander seed

4 Tablespoons canola oil
4 8oz. filets of Atlantic salmon, bones discarded, 3/4 to 1 inch thick
4 Portions of Basmati rice timbales
Fresh mango chutney
Curried tomato-cilantro sauce
Dry rub
Salt, to taste
4-5 Stalks of Chive, for garnish

Combine diced mango, onion, fresh ginger, jalapeno pepper and
chopped cilantro in a mixing bowl. Season with salt and pepper,
then add the fresh lime juice, lime zest and sesame oil. Mix and
refrigerate for at least 20 minutes before plating time.

Curried tomato-cilantro sauce Heat olive oil in sauce pot before
adding curry powder, garlic and ginger. Saute on low/medium heat
until garlic starts to sweat (Be sure not to burn the garlic) Add
the Jekel Chardonnay. Bring mixture to a boil then simmer on
low/medium heat for 5 minutes. Add the chicken stock. Bring to
a boil then simmer for another 5 minutes. Add the tomato concasse.
Bring to a boil before simmering for an additional 10 minutes, or
until total liquid is reduced by a third. Final consistency of
sauce should enable it to fall freely and should lightly coat the
back of a spoon. Finish sauce with chopped cilantro shortly before
plating. Season with salt and pepper to taste.

Dry Rub Toast peppercorns, cumin seed and coriander seed on medium
heat in a heavy skillet until seeds begin to pop, releasing the
natural oils. Remove the seeds from skillet and grind coarsely
using a mortar and pestle. The spice mixture must be used immediately
to rub the salmon filets after seasoning them.

Salmon filet Season both sides of the salmon filets with salt before
applying the dry rub spice mixture. Sear on high heat in canola
oil for 1 minute on each side. Finish in a 300 degree pre-heated
oven for 5 minutes, skin side down, or until rare to medium-rare
(moist in the center). Serve with Basmati rice timbale, tomato-cilantro
curry sauce and mango chutney. Garnish rice with chive stalks

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