Corny Mango Salmon

Name: Corny Mango Salmon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup mango nectar; 1 mango, diced; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 2 teaspoons sugar; 1 teaspoon salt; 4 (6-ounce) center-cut salmon fillets with skin; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon butter

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

1 cup mango nectar

1 mango, diced

1/2 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons sugar

1 teaspoon salt

4 (6-ounce) center-cut salmon fillets with skin

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon butter

Directions

In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.
On a large plate, mix together flour, cornmeal, sugar and salt.
Preheat a large skillet.
Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.