Tuesday, April 13, 2010

RECIPE - Salmon with Mango Sauce (Salmão com Manga)

In recent years, Brazilians have developed a taste for salmon. Being a cold-water fish, salmon is not found in Brazilian waters, so all the salmon is imported. Most of it, if not all, is farmed salmon imported from Chile. I've not seen anything yet in the Brazilian press about the dangers of aquaculture of salmon, though I'm well familiar with the issues from the many years I lived in British Columbia.

Much of the imported salmon in Brazil goes into the making of sushi, for which Brazilians have an enormous appetite. But fillets and steaks are also available fresh or frozen in supermarkets, and the fish often appears on restaurant menus.

Here's a recipe for salmon in a mango sauce from the state of Espírito Santo. It's easy to make, and with luck, you'll be able to find wild salmon for a much improved flavor and sustainability profile for the recipe. The sauce, by the way, is entirely Brazilian in inspiration and goes equally well with any number of other species of fish.
RECIPE - Salmon with Mango Sauce
Serves 4

2 lbs. (1 kg.) salmon fillet, preferably wild salmon, cut into four serving pieces
Salt and pepper to taste
2 Tbsp. butter
1 cup dry white wine
2 Tbsp. Italian parsley, finely chopped
2 Tbsp. green onion, green part only, finely chopped
2 large mangoes, peeled and the flesh cubed
Juice of 4 medium oranges

Place the salmon fillets in a shallow dish and season with salt and pepper. Cover with plastic wrap and refrigerate for 4 hours.
In a large heavy frying pan melt the butter in the white wine. When butter is melted, remove from heat, add the parsley and green onion and lightly mix.
Put the fish fillets in a square or rectangular baking dish just large enough to hold them. Pour the butter or wine mixture over the fish, then half the orange juice. Place the cubed mango on the fillets, covering them as much as possible, and then pour the remaining orange juice over the cubes.
Cover the baking dish tightly with aluminum foil, then place it in a pre-heated medium oven 325F (160C) for 20 minutes. Remove the foil, then continue cooking for 5 more minutes or until the mango is lightly browned and the fish is cooked.
Serve immediately with white rice.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora


  1. Fantastic. We love both mangoes and Wild Alaskan Salmon so this is goes on the menu this week.

  2. Looks good and I love smoothies - always looking for new ideas - thanks for sharing!

  3. Fast, easy, and light. Next time I will put flour on the salmon before frying. I served it with stir fried veggies and rice. I will make again and again.

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