Salmon Sautéed with Mango Fruit Brandy
Salmon Sautéed with Mango Fruit Brandy

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, salmon sautéed with mango fruit brandy. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Salmon Sautéed with Mango Fruit Brandy is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Salmon Sautéed with Mango Fruit Brandy is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salmon sautéed with mango fruit brandy using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Salmon Sautéed with Mango Fruit Brandy:
  1. Prepare 2 filets Lightly salted salmon
  2. Prepare 2 Green asparagus
  3. Make ready 2 White asparagus
  4. Prepare 1 tbsp Brandy (to marinate the fish)
  5. Make ready 1 tbsp Katakuriko
  6. Take 3 tbsp Extra virgin olive oil (for the fish)
  7. Get 1 tbsp Extra virgin olive oil (to cook the veggies)
  8. Get 1/2 tsp Herbed salt (for the veggies)
  9. Prepare 30 grams Salted butter
  10. Take 2 tbsp Brandy (fruity type)
  11. Prepare 1 tsp Parsley (dried)
Steps to make Salmon Sautéed with Mango Fruit Brandy:
  1. Cut the salmon into 4 pieces each and marinate in the brandy for 10 minutes.
  2. Use a peeler to peel the skin off the bottom 1/3 of the asparagus. Cut in half. Heat olive oil in the frying pan and place the bottom half of the asparagus in the pan.
  3. Once the bottoms of the asparagus have been coated with the oil, add the top halves and cook while rolling them around. Season with herbed salt and place on a plate.
  4. Put the salmon in a plastic bag and add the katakuriko. Coat the salmon with the katakuriko as much as possible.
  5. Heat 2 tablespoons of olive oil in a frying pan. Cook the salmon with the skin side down and don't touch until the tops become white.
  6. Once both sides of the salmon have been cooked, add the fruity brandy and flambé to cook off the alcohol.
  7. Once the salmon has absorbed the brandy, add and melt the butter.
  8. While the butter is melting, mix with the fruit juices. Once everything has been coated, it's done.
  9. Arrange on a plate and drizzle with 1 tablespoon of olive oil. Garnish with parsley to finish.

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