Sunday, November 3, 2013

Poached Salmon with Mango Habanero Sauce

Poached Salmon with Mango Habanero Sauce
6 – 8 Servings
½ cup white wine
¼  cup olive oil
2 lemons, juiced
1 orange juiced
1 small onion, coarsely chopped
1 habanero chili, seeded and chopped
½ teaspoon sea salt 
Freshly ground black pepper
4 – 6 pound salmon fillet
freshly cilantro, coarsely chopped - optional

Using a food processor or blender, puree the wine, olive oil, lemon juice, orange juice, onion, habanero, salt and pepper, to taste.
Place the salmon fillets in a baking 9 x 13” dish, add the marinade, cover with foil and refrigerate.
Marinate for at least 1 hour, preferably several hours.
Remove from refrigerator and let it come to room temperature about 1 hour.
Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.
Remove from heat and let it rest covered for about 8 minutes before serving. Garnish with cilantro is optional.

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