Pan seared Salmon au Poivre

4 servings. Combine diced mango, onion, fresh ginger, jalapeno pepper and chopped cilantro in a mixing bowl. Season with salt and pepper, then add the fresh lime juice, lime zest and sesame oil. Mix and refrigerate for at least 20 minutes before plating time. Curried tomato-cilantro sauce Heat olive oil in sauce pot before adding curry powder, garlic and ginger. Saute on low/medium heat until garlic starts to sweat (Be sure not to burn the garlic) Add the Jekel Chardonnay. Bring mixture to a boil then simmer on low/medium heat for 5 minutes. Add the chicken stock. Bring to a boil then simmer for another 5 minutes. Add the tomato concasse. Bring to a boil before simmering for an additional 10 minutes, or until total liquid is reduced by a third. Final consistency of sauce should enable it to fall freely and should lightly coat the back of a spoon. Finish sauce with chopped cilantro shortly before plating. Season with salt and pepper to taste. Dry Rub Toast peppercorns, cumin seed and coriander seed on medium heat in a heavy skillet until seeds begin to pop, releasing the natural oils. Remove the seeds from skillet and grind coarsely using a mortar and pestle. The spice mixture must be used immediately to rub the salmon filets after seasoning them. Salmon filet Season both sides of the salmon filets with salt before applying the dry rub spice mixture. Sear on high heat in canola oil for 1 minute on each side. Finish in a 300 degree pre-heated oven for 5 minutes, skin side down, or until rare to medium-rare (moist in the center). Serve with Basmati rice timbale, tomato-cilantro curry sauce and mango chutney. Garnish rice with chive stalks