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Southwest Crusted Salmon with Champagne® Mango Vinaigrette
Ingredients:
- 1 tsp paprika
- 1 oz olive oil
- 2 oz white wine
- Salt, to taste
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1 Champagne® mango, diced, seeded and peeled
- 2 tbs Champagne vinegar
- 1/8 tsp ground sage
- 2 six-to-eight-oz salmon fillets
Instructions:
Serves 2
Vinaigrette
Place mango, vinegar, sage and a pinch of salt and pepper in blender or food processor and puree. Adjust seasoning to taste.
Salmon Mix the paprika, oregano, cumin, chili powder, salt and pepper together. Heat skillet with olive oil. Dredge one side of each salmon fillet in spices. Cook salmon in skillet with spiced side down for three minutes. Transfer to baking sheet. Pour white wine on top and bake in oven at 375° for five to seven minutes, or less if you like it rare.
This recipe was created for the Champagne® mango by Chef Wayne Elias of Mark's Restaurant in West Hollywood, Calif. After graduating with a culinary degree from the Rhode Island School of Design, Chef Wayne spent more than 20 years in the culinary field before becoming a co-owner of Mark's. Prior to Marks, he was executive chef at the Faculty Club at the University of California, a private club with a staff of 15, two restaurants, 10 private dining rooms and a catering operation. Since Wayne came to Mark's, the restaurant has been highly reviewed by Los Angeles Magazine and other publications, including being named one of the 10 Best Restaurants in Los Angeles for 1998 by Buzz Magazine.
