Bronzed Salmon With A Mango-Spinach Puree
Makes 4 servings
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic®
1 teaspoon dill weed
¾ teaspoon ground ginger
4 salmon fillets, about 8 ounces each
4 teaspoons unsalted butter, in all
½ cup chopped onions
5 ounce spinach leaves, washed and drained, stems removed, and torn into pieces
1 very ripe medium-size mango, about 12 ounces, chopped, about 1-1½ cups of pulp
1½ cups fish stock, in all
½ cup sour cream
how to prepare
Combine the first 4 ingredients in a small bowl and mix well to make the Seasoning Mix.
In an 8-inch nonstick skillet over medium-high heat, melt 2 tablespoons of the butter, about 3 minutes, then add the onions. Cook until the onions are just beginning to turn brown, about 6 minutes, and add the spinach. Cook, stirring almost constantly, until the spinach wilts, about 3 minutes. Add the mango pulp and 2 teaspoons of the Seasoning Mix. Cook until the mango just begins to brown and stick to the skillet, about 4 minutes. Stir in 1 cup of stock, then stir and scrape the mixture thoroughly, loosening all the brown bits from the bottom of the skillet.
Remove from the heat and transfer the mixture to a food processor or blender and purée, then return it to the skillet over medium-high heat. Whisk in the remaining ½ cup stock and the sour cream. Bring the mixture to a boil, stirring constantly, and when it begins to sputter like little volcanoes, remove from the heat and set aside.
Preheat a 12-inch nonstick skillet over high heat until very hot, about 5 minutes.
Melt the remaining butter. Place 2 of the fillets on a plate and brush one side of each with the melted butter. Sprinkle each buttered side with ½ teaspoon of the Seasoning Mix and place both fillets in the hot skillet. Brush the top sides with melted butter and season each with ½ teaspoon of the seasoning mix. Cook, turning twice, until both sides are a rich golden brown and just cooked through, about 3-4 minutes in all. Remove from the skillet and keep warm in a 200° oven while you cook the remaining fillets. To serve, spread ½ cup of the purée on each plate and carefully place a fillet on top of the purée.
Copyright © 2006 by Paul Prudhomme