SALMON WITH BLOOD ORANGE, WINE AND MANGO SAUCE

SALMON WITH BLOOD ORANGE, WINE AND MANGO SAUCE image

Yield Serves 3-4

Number Of Ingredients 13

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2 pounds fresh salmon fillets, skin and bones removed
2 tablespoons soy sauce
1 teaspoon blood orange zest
3 tablespoons olive oil
1 onion, sliced into thick rings
½ cup shallots
1 cup pinot noir
1 cup blood orange juice
1 teaspoon chopped fresh rosemary
½ teaspoon Thai red curry paste, or substitute a dash or two of Tabasco
1 teaspoon brown sugar
1 cup red bell pepper, small dice
1 cup hardly ripe mango, julienned*

Steps:

Marinate the salmon in 2 tablespoons soy sauce, ¼ cup blood orange juice, 1 teaspoon orange peel, and a tablespoon olive oil for 30 minutes. Heat the rest of the olive oil in a medium sauté pan and add the onion rings. Cook over medium heat until the onions are cooked through - translucent and beginning to brown - about 10-15 minutes. Tilt pan and drain oil from onions, remove onions from the pan, reserving as much olive oil as possible. Remove the salmon from the marinade and add to the pan (you can also grill the salmon, just place it on the grill now and skip to the next step). Add the leftover marinade to the remaining blood orange juice. Cook salmon until done through, about 5 minutes per side. Remove from the pan and place on serving plate. Add the shallots and cook for 2 minutes. Add the red wine and boil until reduced by half. Add the orange juice, rosemary, Thai curry paste and brown sugar and stir quickly to mix. Add the red pepper, mango and cooked onions. Cook for about 3 minutes, until the sauce thickens and the mango and red pepper have just softened. Serve the sauce over the fish.