This simple and delicious dish comes to you courtesy of Chef John and Anne Newsome ‘The Lucky Wife”, publishers of The Saturday Evening Pot
Equally delicious for lunch or a light dinner accompanied by a green salad and some sautéed spinach or kale with garlic. This is sure to become one of your family favorites.
- 1 whole salmon filet skinned and cut into 4 or 5 inch Darnes (or steaks)
- Olive Oil
- Kosher Salt
- Black Pepper
- 1 stick of whole butter (salted)
- 2 tablespoons (heaping) of mango jam
Preheat oven to 350 degrees. Place salmon Darnes on sheet pan and season with salt and pepper.
Drizzle each with olive oil and place in oven for 10 to 12 minutes or until salmon flakes.
Place butter in microwave or on stove top in a small pan and soften.
Place butter and mango jam in standing mixer with paddle attachment. Mix until combined.
Store Mango Butter in refrigerator and use as needed.
Spread desired amount of Mango Butter on cooked salmon. Serve warm.
Knowing when you’re fish is properly cooked can be tricky. Chef John shares his “3 Rules of Thumb” here so you never have to guess again.
Change it up!
For a dairy free version replace the butter with coconut butter. This will give it a little tropical flare. Blend with Mango Preserve or Mango Purée.