Mango Glazed Salmon with Corn Fennel Relish by Chef Bernard Guillas





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Published on Jun 29, 2010

Oyster Sauce can enhance the umami of the salmon. Adding some Chili Garlic Sauce into fennel relish with the corn and the fruits in the relish, brings out new sensation to your taste buds.

Serves 4

Mango Glaze
1 lb mangos, peeled
2 tbsp brandy/cognac
2 tbsp white wine vinegar
3 tbsp brown sugar
2 tbsp grated ginger
2 tbsp chopped shallots
3 tbsp Lee Kum Kee Premium Oyster Sauce
to taste sea salt and freshly ground black pepper

1. Chop mangos, discarding pits. Add to sauce pan with remaining ingredients over medium heat.
2. Bring to simmer. Cook 15 minutes or until thick and syrupy, stirring often.
3. Transfer to blender. Puree until smooth. Season with salt and pepper. Set aside.

1/2 cup shelled pistachios
1/4 cup sliced almonds
1 tsp curry powder
1 tbsp minced chives
1 tbsp white sesame seeds, toasted
2 tbsp Lee Kum Kee Pure Sesame Oil
4*6-oz wild king salmon fillets, boneless
to taste sea salt and freshly ground black pepper

1. Preheat oven to 240°C.
2. Add pistachios, almonds, curry, chives and sesame seeds to food processor. Pulse until coarsely chopped. Transfer to bowl. Set aside.
3. Add oil to large oven-proof skillet over medium high heat. Season salmon with salt and pepper. Lay in skillet, flesh side down. Sear 2 minutes. Flip over.
4. Generously coat top of each salmon with mango glaze. Sprinkle with pistachio mixture. Transfer to oven. Cook 3 minutes or until slightly underdone.

2 tbsp avocado oil
2 ears sweet corn, shaved
1/2 cup thinly sliced fennel
2 tsp Lee Kum Kee Chili Garlic Sauce
1/2 cup quartered gold gooseberries, husk removed
1 green apple, peeled, diced
1 tsp honey
2 tbsp chopped scallions
1 tangerine, juiced, zested
1 tsp finely chopped mint
to taste sea salt and freshly ground black pepper

1. Add oil to skillet over medium heat. Add corn and fennel. Season with salt and pepper. Cook 3 minutes, stirring often.
2. Transfer to mixing bowl. Combine with remaining ingredients. Season with salt and pepper. This could be done a day ahead.

2 tsp Lee Kum Kee Pure Sesame Oil
1-2 sprigs Chinese chives sprouts
1 sprig parsley
1. Spoon relish onto center of large serving plate. Lean salmon atop or aside. Drizzle with Pure Sesame Oil. Garnish with Chinese chives sprouts and parsley.


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