COOKING WITH DANGER MAN
PAN SEARED SALMON WITH MANGO SALSA
This post is contributed by One Drop member – Johnathan Oh
2 – 3 Salmon (steak-cut or fillet)
1 whole mango (I personally preferred Thai Mango)
9 ripe Cherry or Roma tomatoes
1 Japanese cucumber
1 small onion
2 cloves of garlic
Juice of 1/2 lemon
Ground black pepper
Tabasco sauce (optional)
2 Tablespoon of Apple cider
Essential Oil: Lemon, Celery seed and Dill.
I use Lemon PLUS Essential Oil for my Salsa and Dill PLUS Essential Oil for the pan seared Salmon. In order to use Essential Oil (EO) for this recipe, please adhere to the following:
- DO NOT use EO from unknown, unspecified and unverified sources (Can’t stress this enough)
- DO NOT drip the EO directly on your dish
- DO NOT use EO on direct heat to avoid destroying the benefits of the EO
Essential Oil mixture
- Add TWO drops of LEMON PLUS Essential Oil into a small bowl and add 1 tablespoon of EVOO into the same bowl. This Essential Oil mixture is to be added to the Salsa.
- Add ONE to TWO drops of DILL PLUS Essential Oil into a small bowl and add 2 teaspoon of EVOO into the same bowl. This Essential Oil mixture is to be added on top of the Spanish Mackerel while it is resting or before serving.
- To make the salsa, finely diced the onion and set aside.
- Wash and remove the seeds from the tomatoes. Quarter the tomatoes and set aside.
- Wash the cucumber. Quarter them length wise and remove the seeds. Halve each quarters and diced the cucumber.
- Peel and finely mince 1 clove of garlic.
- Add item 1, 2, 3 and 4 into a jar with the juice of 1/2 lemon, 2 Tablespoon of Apple cider vinegar, salt, pepper, Essential Oil mixture (1) and a dash of Tabasco sauce (optional) for kick.
- Cover the jar and let the salsa season/ripen in the fridge (overnight if possible or for a minimum of 30 minutes).
|Salsa set into a jar for seasoning/ripening in the fridge.|
- De-scale any scale on the salmon skin and remove the bones. Cut the salmon into serving portion.
- Dry up the salmon with paper towels and season the salmon with black pepper and salt right before cooking.
- Heat up a pan to smoking point. Add 2 Tablespoon of EVOO and place the salmon, skin side down, into the pan.
- Sear for 3-5 minutes or until the skin is crisp, then turn the fish over, add in a clove of crushed garlic and 1 knob of butter then use a spoon to baste the oil over the fish constantly.
- Remove the pan from the heat after 3 – 6 minutes and let the fish rest in the pan. The residual heat will cook the fish through without over-cooking it.
- Spoon the Essential Oil mixture (2) onto the fish.
- Bring the salsa out of the fridge and spoon the salsa over the plate, then place the seared salmon on top of the salsa.
- Cut, score and remove the flesh of the mango onto the plate.
- Finish with a small spoon of salsa on top of the fish and drizzle with a dash of EVOO to serve.
|The beautifully cooked salmon will flake nicely and as you can see from this photo, shows slight glister on the Salmon flesh. Over-cooked salmon will not only looked and taste dry, but will show egg-white like substance oozing out of the salmon.|
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