Grilled Salmon and Asparagus with Sautéed Mangoes, Red Onions and Bell Peppers and Mango Sunset Sauce (Main) Chef Justin Phillip - Carlisle Bay, Antigua PREPARATION TIME: 30mins. including marinating time. COOKING TIME: 30mins. SERVES: 4
with Sautéed Mangoes, Red Onions and Bell Peppers and Mango Sunset Sauce
Grilled Salmon and Asparagus
Oven temperature: 425ºF (220ºC)
52
Ingredients: Fish and Vegetables
Ingredients: Mango Sunset Sauce
4 fillets of salmon (approx. 5 oz/140 g each)
4 small mangoes
Olive oil
3 red bell peppers
1 lemon, juiced
2 cloves garlic, diced
Salt and pepper to taste
1 sprig fresh thyme leaves
12 asparagus spears
1
4 small mangoes
Salt and pepper to taste
⁄2 inch fresh ginger, peeled and grated
1 red onion, (divided use) 1 red bell pepper
Garnish
1 green bell pepper
Crispy deep-fried mango skin
1 yellow bell pepper 4 cloves garlic, diced
Method for Fish and Vegetables Marinate the salmon with olive oil, lemon juice, salt and pepper for 15 minutes. With a vegetable peeler, pare the stalks of the asparagus spears about 2 inches below the tip to the base. Trim off the dry lower end of the stalk. Drizzle the asparagus with olive oil, salt and pepper. Grill for 3 minutes. Set aside. Large dice the 4 mangoes. Julienne half the red onion and one red, one yellow and one green bell pepper. Using a sauté pan, sauté red onion, garlic cloves and the julienne bell peppers for 1 minute. Add the diced mango and season with salt and pepper. Sauté for 1 minute more and set aside. Sear the salmon fillets on both sides and finish in the preheated oven for 3 minutes. Method for Mango Sunset Sauce Purée 4 mangoes and set aside in a bowl. Cut 3 red bell peppers in half lengthways and remove the cores, seeds and membranes. Chop the peppers coarsely. In a pan heat the oil, add the peppers, remaining red
Masi Masianco Venezie IGT Region: Giulia, Italy Local Supplier: Quin Farara & Co. Ltd. Tasting Notes: On the
onion (diced), garlic, the thyme leaves, ginger, salt and pepper. Sweat over low heat until the vegetables are
palate, flavors of citrus
soft (about 20 minutes). Purée the vegetables in a blender. Put the yellow mango purée in a clean saucepan
and green fruit dominate.
and add the red pepper purée a spoonful at a time until a sunset colour is obtained. Reheat to serve. To Serve
Medium bodied with a slight nutty finish. A unique wine that balances the clean, white fruit and
Spoon some mango sunset sauce in the centre of each plate. Add the sautéed mango. Place 3 asparagus
citric acidity of the Pinot
spears on top of sautéed mango and place the seared salmon on top of the asparagus. Garnish with strips of
Grigio with the complex,
deep-fried crispy mango skin. www.foodanddrink-caribbean.com
buttery, tropical fruit notes of the Verduzzo.