Pan Seared Salmon With Mango Confit and Jasmine Rice with Sweet Coconut Spicy Sauce

Franck’s Recipe for: Pan Seared Salmon With Mango Confit and Jasmine Rice with Sweet Coconut Spicy Sauce

Serves 2

Vegetable Stock


2 Carrots diced

½ Yellow Onion diced

½ Cup of Celery diced

½ Cup of Fresh Fennel diced

3 Cloves of Garlic

Thyme to taste

Bay Leaf

2 Shallots diced

½ cup of White Wine


Put all of the ingredients in a pot together and add water. Bring to a simmer for 45 minutes.


Coconut Sautée Sauce

½ cup of Coconut shredded

1 Shallot sliced

½ cup  Celery chopped

½ can Coconut Milk

¼ cup Cream

1 tsp Tabasco

2 tbsp Butter

Salt to taste


Sautée the sauce until golden brown, add shredded Coconut and stir. Quickly add three cups of the vegetable stock and cook until it’s reduced by half. Add the Coconut milk and cream and cook on low heat for about 15 minutes. Add the spices and some salt to taste, then strain and add 2 tbsp of butter.


Jasmine Rice


Rinse the Jasmine Rice first and then cook. Sautée ½ diced Onion and add ½ cup of the

sautée sauce, add the cooked rice. Add 1 ½ cups water, cover and cook slowly on low heat until done.




Cut 1 ripe Mango in quarters and sautée with 2 tbsp of confectioner’s sugar, add ¼ cup of wine let cook until they are very soft.


12oz  Salmon


Cook 2 portions of Salmon (6oz each) to medium rare. Arrange the rice in a ringhold. Put the Mango by the rice, and add the Salmon on top of the Mango. Drizzle the Sauce around the fish, remove the ringhold and it’s ready to be served.

OR you could just book your reservation for Franck’s now and let Franck cook for you!

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