Pan-Roasted Salmon Fillets in Mango Juice
- 4 salmon fillets, each 6 to 8 oz., with skin
intact, pin bones removed
- 1 1⁄4 cups mango juice
- 2 Tbs. olive oil
- 2 Tbs. minced fresh chives or 1 green onion,
white and light green portions, finely chopped
Preheat an oven to 450°F. Drain the fillets, reserving the mango juice, and pat dry.
In a large ovenproof nonstick sauté pan, heat the olive oil over high heat. Add the fillets, skin side down. Reduce the heat to medium and cook until the skin is very crisp, about 5 minutes.
Transfer the sauté pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center, 2 to 3 minutes. Remove from the oven and transfer the fillets to a warmed platter. Cover loosely with aluminum foil to keep warm.
Pour the reserved mango juice into a small saucepan, bring to a boil and simmer until thickened, about 5 minutes. Whisk and pour the sauce over the salmon fillets. Garnish with the chives and serve immediately. Serves 4.
Note: Be sure to use a nonstick sauté pan to cook the salmon, or the skin will stick to the pan.
Variation Tip: Other firm-fleshed fillets, such as striped bass, black cod, red snapper, rockfish, tilefish or arctic char, can be used in place of the salmon.