- Prep time:
- 30 minutes
- Cook time:
- 15 minutes
- 4 servings
3 out of 5
Tropical flavors enhance these salmon fillets for a sweet and savory taste of the islands.
- 4 ounces butter, softened
- ½ cup mango, brunoise
- 1 blood orange, zested and juiced
- 1 tablespoon chopped cilantro, plus whole leaves, for garnish
- Salt and pepper, to taste
- 1 plantain
- 4 skinless salmon fillets (6 ounces each)
- 2–4 tablespoons canola oil
Place the butter in a work bowl. Add the mango, orange zest and juice, and chopped cilantro. Mix until well combined, then season with salt and pepper to taste and set aside.
Peel plantain and slice into thin rounds. Dry salmon with a paper towel and season with salt and pepper. Tightly shingle the top of each fillet with plantain slices (making the fish look like it has "scales" made from plantain slices). Press plantain shingles firmly into salmon.
Heat a nonstick skillet with a thin layer of oil over medium-high heat. Add salmon, plantain-side down, to skillet. Reduce heat to medium and cook for 2 minutes (plantains should turn golden brown). Carefully turn fillets over and cook an additional 2–3 minutes. Remove from heat, cover and let rest for 5 minutes.
Place salmon fillets on individual plates, top with a dollop of blood orange and mango butter, and garnish with cilantro leaves.