Frank's Recipes! Pan Seared Salmon "Au Poivre" with Curried Tomato Cilantro Sauce and Fresh Mango Chutney

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Pan Seared Salmon "Au Poivre" with Curried Tomato Cilantro Sauce and Fresh Mango Chutney

Makes 4 servings

Courtesy of Mr. Ziad S. Wehbe, Executive Chef, OASIS Mediterranean Bistro and Wine Bar, Rochester, New York

Recommended Wine: Jekel Chardonnay or Jekel Johannisberg Riesling

Fresh Mango Chutney
2 Large mangos, diced medium
1 Small Vidalia onions, diced small
1 Tablespoon fresh ginger, diced fine
1 Medium jalapeno pepper, seeded, diced fine
1 Medium lime, juiced and zested
1 Tablespoon sesame oil
2 Tablespoons fresh cilantro, chopped fine
Salt and pepper, to taste

Curried Tomato Cilantro Sauce
2 Tablespoons olive oil
1 Clove of garlic, minced
1 Tablespoon fresh ginger, diced fine
2 Tablespoons curry powder
1/2 Cup Jekel Chardonnay
1/2 Cup chicken stock
1 Cup tomato concasse
4 Tablespoons fresh cilantro, chopped
Salt and pepper, to taste

Dry Rub For Salmon
2 Tablespoons peppercorn medley
2 Tablespoons cumin seed
2 Tablespoons coriander seed

Salmon Filet
4 Tablespoons canola oil
4 8oz. filets of Atlantic salmon, bones discarded, 3/4 to 1 inch thick
4 Portions of Basmati rice timbales
Fresh mango chutney
Curried tomato-cilantro sauce
Dry rub
Salt, to taste
4-5 Stalks of Chive, for garnish

Fresh Mango Chutney
Combine diced mango, onion, fresh ginger, jalapeno pepper and chopped cilantro in a mixing bowl. Season with salt and pepper, then add the fresh lime juice, lime zest and sesame oil. Mix and refrigerate for at least 20 minutes before plating time.

Curried Tomato Cilantro Sauce
Heat olive oil in sauce pot before adding curry powder, garlic and ginger. Sauté on low/medium heat until garlic starts to sweat (Be sure not to burn the garlic). Add the Jekel Chardonnay. Bring mixture to a boil then simmer on low/medium heat for 5 minutes. Add the chicken stock. Bring to a boil then simmer for another 5 minutes. Add the tomato concasse. Bring to a boil before simmering for an additional 10 minutes, or until total liquid is reduced by a third. Final consistency of sauce should enable it to fall freely and should lightly coat the back of a spoon. Finish sauce with chopped cilantro shortly before plating. Season with salt and pepper to taste.

Dry Rub
Toast peppercorns, cumin seed and coriander seed on medium heat in a heavy skillet until seeds begin to pop, releasing the natural oils. Remove the seeds from skillet and grind coarsely using a mortar and pestle. The spice mixture must be used immediately to rub the salmon filets after seasoning them.

Salmon Filet
Season both sides of the salmon filets with salt before applying the dry rub spice mixture. Sear on high heat in canola oil for 1 minute on each side. Finish in a 300 degree pre-heated oven for 5 minutes, skin side down, or until rare to medium-rare (moist in the center). Serve with Basmati rice timbale, tomato-cilantro curry sauce and mango chutney. Garnish rice with chive stalks