Pan-Roasted Slamon Fillets in Mango Juice
- Lay the salmon fillets in a baking dish in a single layer, skin side up. Pour the mango juice evenly over them. Let stand at room temperature for 20 minutes (but no longer).
- Preheat oven to 450°F. Drain the fillets, reserving the mango juice, and pat dry.
- In a large ovenproof, nonstick sauté pan, heat the olive oil over high heat. Add the fillets, skin side down. Reduce the heat to medium and cook until the skin is very crisp, about 5 minutes.
- Transfer the sauté pan to the oven and bake the fillets until the flesh is opaque on the outside but still lightly translucent in the center, 2-3 minutes. Remove from the oven and transfer to a warmed platter. Cover loosely with aluminum foil to keep warm.
- Pour the reserved mango juice into a small saucepan, bring to a boil, and simmer until thickened, about 5 minutes. Whisk and pour the sauce over the salmon fillets. Garnish with the chives and serve at once.
- Note: Be sure to use nonstick sauté pan to cook the salmon, or the skin will stick to the pan.