Bronzed Salmon With A Mango-Spinach Puree

Name: Bronzed Salmon With A Mango-Spinach Puree
Ingredients: 1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic®; 1 teaspoon dill weed; ¾ teaspoon ground ginger; ½ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chile: Ancho (Medium); 4 salmon fillets, about 8 ounces each; 4 teaspoons unsalted butter, in all; ½ cup chopped onions; 5 ounces spinach leaves, washed and drained, stems removed, and torn into pieces; 1 very ripe medium-size mango, about 12 ounces, chopped, about 1-1½ cups of pulp; 1½ cups fish stock, in all; ½ cup sour cream

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Ingredients

1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic®
1 teaspoon dill weed
¾ teaspoon ground ginger
½ teaspoon Chef Paul Prudhomme's Ground Dried Magic Chile: Ancho (Medium)
4 salmon fillets, about 8 ounces each
4 teaspoons unsalted butter, in all
½ cup chopped onions
5 ounces spinach leaves, washed and drained, stems removed, and torn into pieces
1 very ripe medium-size mango, about 12 ounces, chopped, about 1-1½ cups of pulp
1½ cups fish stock, in all
½ cup sour cream