For the marinade: Add 1 at a time through the feed opening of a running blender
, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger
root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste
and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice
, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce.
Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours.
Preheat oven to 350 degrees F.
Transfer the reserved sauce mixture to a small saucepan
and cook over medium-high heat until it begins to bubble and thicken.
Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear
time on each side. (This allows the surface to caramelize
, so the fish
won't tear apart when you flip it.) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot). Transfer salmon to a platter and let rest.
the sauce and spoon over the salmon fillets