Xaviars Restaurant Group
**Note: This segment was originally broadcast March 11, 2000.**
2 Heads Watercress
3 Tbls Olive Oil
1/4 tsp. Curry Powder
Pinch salt & Pepper
Preparation for the Salad:
1. Remove bitter stems from watercress and discard, place leaves in mixing bowl and set aside
2. Place curry powder in pan and toast over medium-high heat for 1 minute
3. Sprinkle toasted curry over the watercress and toss with the olive oil, vinegar and salt and pepper, toss just to coat the leaves and place in the center of the plate.
4. Peel the mango of it's outer skin.
5. Using a vegetable peeler peel the mango into thin strips
6. Drape over salad and serve.
4 5 oz. Salmon Filets, Cleaned and Skinned
1 can coconut milk
2 bulbs fennel (tops removed)
1/4 tsp. Crushed red pepper flakes
1 small bunch cilantro, cleaned and chopped
1 Tbls Olive oil
Salt and Pepper
1. Peel Mango and remove fruit from pit.
2. Place pit in sauce pot and pour coconut milk over pit and add crushed pepper, cilantro, and pinch of salt and pepper.
3. Place a pot on medium-high heat and cook for 5-6 minutes or until sauce coats the back of a spoon.
4. Remove mango pit from sauce and keep warm.
For the Salmon:
1. In an oven proof sealed pan, heat 1 teaspoon olive oil over high heat
2. Season salmon filets with salt and pepper
3. Place in pan and cook for 2 minutes without turning
4. Place pan in oven and bake 10 minutes at 400.
5. Remove from oven.
For the Fennel:
1. Remove core from the fennel bulb and thinly slice.
2. Heat pan over high heat and add 1 tablespoon olive oil.
3. Add sliced fennel, season with salt and pepper and cook until soft, about 5 minutes
1. Divide fennel between 4 dinner plates, place in center of plate
2. Top fennel with salmon filet and spoon sauce around plate and serve
1 cup simple syrup (equal parts sugar and water)
1 small bunch chopped mint
1 vanilla bean (split and scrapped)
1. Peel and slice mango in chunks -set aside
2. Peel and slice bananas into small rounds
3. Place simple syrup in pan and heat to boiling.
4 Reduce heat to simmer and add banana pieces, vanilla bean and shopped mint
5. Cook 2 to 3 minutes until bananas are soft.
6. Squeeze juice of 1 lemon over banana syrup.
7. Remove from heat and toss in mango pices.
8. Stir to coat and warm mango
9. Spoon onto dessert plate and serve.