Salmon

Pan-Roasted Salmon in  Mango Juice

4 salmon fillets  1 1/4 cups mango juice 2 Tablespoons grapeseed oil 2 Tablespoons minced fresh chives or 1 green onion including tender green part, finely chopped Lay the salmon fillets in a baking dish in a single layer.  Pour the mango juice over them.  Let stand at room temperature for 20 minutes (no longer). Preheat the oven to 450 degrees.  Drain the fillets, reserving the mango juice, pat dry. In a large ovenproof nonstick, saute pan, heat the grapeseed oil over high heat. Add the fillets.  Reduce the heat to medium and cook for about 4-5 minutes. Transfer the saute pan to the oven and bake the fillets until the flesh is opaque on the outside but still slightly translucent in the center 2-3 minutes. Remove from the oven and transfer to a warmed platter.   Cover loosely with foil to keep warm. Pour the reserved mango juice into a small saucepan, bring to a boil and simmer until thickened or syrupy, about 5 minutes. Whisk and pour the sauce over the salmon fillets, garnish with the greens and serve.   This WEEK Special: Horizon Salmon Fillets $8.00 each Grapeseed Oil $13.00