Pan-roasted Salmon

Pan-roasted Salmon Recipe from Iceland with Mango and Fresh Ginger

Region / culture: Iceland | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Pan-roasted salmon is a delicious and healthy dish that is perfect for a weeknight dinner or a special occasion. The combination of tender salmon fillets with a sweet and tangy mango coulis is sure to impress your family and friends. This recipe is easy to make and can be customized to suit your taste preferences.

History

Pan-roasted salmon has been a popular dish for many years, with variations of the recipe found in cuisines around the world. The use of fresh ingredients like mango, peppers, and ginger adds a unique twist to this classic dish, making it a favorite among food enthusiasts.

Ingredients

7 oz (198 g) wild Troll King salmon fillets
1 Manila mango
0.25 tsp fresh ginger, finely chopped
1 oz (28 g) fresh lime juice
1 oz (28 g) water
1 tsp honey
1 poblano chile
0.5 red bell pepper
0.25 tsp garlic
0.5 tsp soy sauce
salt and pepper
1 tbsp canola oil

How to prepare

Remove the skin and seeds from the mango, extracting as much pulp and juice as possible.
Place the mango in a blender and add lime juice, water, honey, and ginger.
Process the mixture until it becomes smooth.
Remove the seed and pith from the peppers.
Slice the peppers on the bias into 0.5 inch strips.
In a hot pan, sear the pepper strips in 0.5 tbsp of hot oil until they become slightly charred and tender.
Add garlic and soy sauce to the pan and continue cooking until the mixture becomes dry.
In another hot pan, add the remaining oil.
Season the oil with salt and pepper.
Add the potatoes, cut side down, and sear them until they turn light brown.
Turn the potatoes and place them in a 450° oven until they are done (approximately six minutes).
Serve the potatoes on top of the peppers and mango coulis, along with seasonal vegetables.

Variations

Substitute the salmon fillets with another type of fish, such as trout or cod.
Use pineapple or peach instead of mango for a different flavor profile.
Add diced tomatoes or black beans to the mango coulis for a heartier sauce.

Cooking Tips & Tricks

Make sure to remove the skin from the salmon fillets before cooking to ensure a crispy and flavorful crust.

- Searing the peppers in hot oil before adding garlic and soy sauce helps to enhance their natural flavors.

- Be sure to season the oil with salt and pepper before adding the potatoes to ensure they are well seasoned.

- Cooking the potatoes in a hot oven helps to create a crispy exterior while keeping the inside tender and fluffy.

Serving Suggestions

Serve the pan-roasted salmon with a side of steamed rice or quinoa for a complete and satisfying meal. Garnish with fresh herbs like cilantro or parsley for added flavor.

Cooking Techniques

Searing the salmon fillets in a hot pan helps to create a crispy crust while keeping the inside tender and moist.

- Roasting the potatoes in a hot oven ensures they are cooked through and have a crispy exterior.

Ingredient Substitutions

Use olive oil or vegetable oil instead of canola oil for cooking.

- Substitute red bell pepper with yellow or orange bell pepper for a colorful presentation.

- Use lemon juice instead of lime juice for a slightly different flavor profile.

Make Ahead Tips

The mango coulis can be made ahead of time and stored in the refrigerator for up to 2 days.

- The salmon fillets can be seasoned and refrigerated for up to 1 day before cooking.

Presentation Ideas

Serve the pan-roasted salmon on a bed of mixed greens for a light and refreshing presentation. - Garnish with fresh herbs, such as chives or dill, for a pop of color and flavor.

Pairing Recommendations

Pair the pan-roasted salmon with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- Serve with a side of roasted vegetables or a fresh salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.

- Reheat in a hot oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

300

Carbohydrates

23g

- Dietary Fiber: 3g

- Sugars: 14g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 25%

- Vitamin C: 120%

- Calcium: 4%

- Iron: 10%

Alergens

Contains fish (salmon)

- May contain soy (soy sauce)

Summary

This pan-roasted salmon dish is a good source of protein, healthy fats, and essential vitamins and minerals. It is low in carbohydrates and calories, making it a nutritious option for a balanced meal.

Summary

Pan-roasted salmon with mango coulis is a flavorful and nutritious dish that is perfect for any occasion. With a few simple ingredients and cooking techniques, you can create a restaurant-quality meal in the comfort of your own home. Enjoy this delicious dish with your family and friends for a memorable dining experience.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for pan-roasted salmon. It was many years ago, back when I was just a young girl living in a small fishing village by the sea. I had always loved seafood, and salmon was a special treat that we didn't have very often.

One day, a new family moved into the village. They were from a distant land, and they brought with them new and exciting flavors that I had never tasted before. I remember the first time I saw Mrs. Patel cooking in her kitchen. The aroma of spices and herbs filled the air, and my mouth watered as I watched her expertly prepare a dish of pan-roasted salmon.

I was mesmerized by the way she seasoned the fish with a blend of exotic spices and herbs, and then cooked it in a hot skillet until it was crispy on the outside and tender on the inside. The salmon sizzled and popped in the pan, and the smell was absolutely intoxicating.

I begged Mrs. Patel to teach me how to make the dish, and she graciously agreed. She showed me how to select the freshest salmon, how to season it just right, and how to cook it to perfection. I watched and learned, taking in every detail and committing it to memory.

From that day on, pan-roasted salmon became one of my favorite dishes to cook. I would make it for my family and friends, and they would always rave about how delicious it was. I felt a sense of pride and accomplishment every time I served it, knowing that I had learned the recipe from someone who had brought a piece of their culture and heritage to our little village.

As the years went by, I continued to hone my skills and perfect my recipe for pan-roasted salmon. I experimented with different spices and seasonings, adding my own twist to the dish while still staying true to the flavors that Mrs. Patel had taught me.

I shared the recipe with anyone who would listen, passing it down to my children and grandchildren so that they too could experience the joy of cooking this delicious dish. It became a family tradition, something that we would make together on special occasions and holidays.

To this day, whenever I make pan-roasted salmon, I think of Mrs. Patel and the kindness she showed me in teaching me how to make this incredible dish. Her influence lives on in every bite, reminding me of the power of sharing recipes and traditions with others.

And so, as I prepare to make pan-roasted salmon once again, I am filled with gratitude for Mrs. Patel and the impact she had on my life. I can only hope that my own recipes and cooking will inspire others in the same way that she inspired me. Cooking is more than just a skill – it is a way to connect with others, to share a piece of yourself with the world. And I am grateful to have learned that lesson from someone as talented and generous as Mrs. Patel.