Havana Central’s executive chef Stanley Licairac shares with us his recipe for mango-glazed salmon. The restaurant features Cuban-inspired fare and has three locations throughout the city.
Here’s the recipe.
Marinate salmon for 24 hours in this mixture:
2 cups orange juice
2 ounces honey
1/4 ounces salt
1/4 ounces black pepper
1/4 ounces garlic powder
1/4 ounces mango-ginger habenero sauce
The ginger habenero sauce:
1 tablespoon duck sauce
1/4 tsp mango pulp
Dash of crushed red pepper
Dash of ginger root
Preheat grill to medium-high. Brush grill lightly with the vegetable or olive oil to prevent sticking. Place marinated salmon skin down on grill. While grilling generously, brush salmon with mango glaze. Grill the salmon for five to seven minutes per side until lightly charred and cooked to your desired doneness. Let salmon rest for a few minutes before plating. Top salmon with mango-orange salsita and serve with your favorite side dishes.
1 cup mango pulp
1/3 tablespoon chopped cilantro
2/3 tablespoon honey
2/3 lime (squeeze the juice)
1/3 teaspoon chopped ginger
1/3 jalapeño medium (cut strip lengthwise)
Add all ingredients to bowl let sit for 20 minutes.
Glaze is good for 4 servings of salmon
5 tablespoons chopped red onion
1 tablespoon red wine vinegar
1/4 cup fresh orange juice
1 teaspoon olive oil
1/8 teaspoon salt
Pinch of black pepper
1 cup diced mandarin oranges
2 ounces diced mango
1.5 ounces chopped cilantro
1 cored and diced Hass avocado
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
After all ingredients have a 1/4-inch dice, place all ingredients except the avocado in a mixing bowl and mix evenly.
Fold in the diced avocado, but make sure the avocado stays intact.
Ready to serve over grilled salmon.
This article from the Village Voice Archive was posted on May 8, 2012