Salmon with Mango Sauce

Ingredients
2 lbs. (1 kg.) salmon fillet, preferably wild salmon, cut into four serving pieces
Salt and pepper to taste
2 tbsp butter
1 cup dry white wine
2 tbsp Italian parsley, finely chopped
2 tbsp green onion, green part only, finely chopped
2 large mangoes peeled and the flesh cubed
Juice of 4 medium oranges
 

Place the salmon fillets in a shallow dish and season with salt and pepper. Cover with plastic wrap and refrigerate for 4 hours.

In a large heavy frying pan melt the butter in the white wine. When butter is melted, remove from heat, add the parsley and green onion and lightly mix.

Put the fish fillets in a square or rectangular baking dish just large enough to hold them. Pour the butter or wine mixture over the fish, then half the orange juice. Place the cubed mango on the fillets, covering them as much as possible, and then pour the remaining orange juice over the cubes.

Cover the baking dish tightly with aluminum foil, then place it in a pre-heated medium oven 325F (160C) for 20 minutes. Remove the foil, then continue cooking for 5 more minutes or until the mango is lightly browned and the fish is cooked.

Serve immediately with white rice.

 

 

 

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