Cuban · intermediate
Cuban Sour Orange Glazed Salmon With Garlic Malanga Mash
Crispy pan-seared salmon fillets coated in a tangy sour orange garlic reduction, paired with smooth garlic-infused malanga root mash.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place chopped malanga in a pot of salted water, bring to a boil, and cook for 15 minutes until fork-tender.
- 02
Drain malanga and mash thoroughly with butter, warm milk, 1 minced garlic clove, and 0.5 tsp salt until smooth and velvety.
- 03
Combine sour orange juice, remaining minced garlic, ground cumin, and remaining salt in a small bowl to form the citrus glaze base.
- 04
Pat salmon fillets thoroughly dry with paper towels and season light with salt and pepper.
- 05
Heat olive oil in a non-stick skillet over medium-high heat and place salmon skin-side down for 4 minutes until crisp.
- 06
Flip salmon fillets, pour the sour orange garlic mixture around the fish, and simmer for 3 minutes until glaze thickens slightly.
- 07
Baste the salmon continuously with the bubbling citrus pan sauce until cooked to medium temperature.
- 08
Spoon warm garlic malanga mash onto plates and top with glazed salmon fillets and spooned sour orange reduction.
A LITTLE KITCHEN KNOW-HOW
Citrus Pan Glazing
Reducing citrus juice directly in the searing skillet to coat proteins in a glossy, concentrated tart sauce.
Notes from the kitchen
- Dry salmon skin thoroughly before searing to ensure a crispy texture upon contact with hot oil.
- If fresh sour oranges are unavailable, mix two parts fresh orange juice with one part fresh lime juice.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.