Hello Readers!! This has been a crazy summer, packed with lots of traveling. As a result, it’s kind of hard to settle down and create recipes because unfortunately I am not a multi-tasker. However, I wanted to share this post from a couple of summers ago. It reminds me of a perfect summer weekend with family, and made even more memorable with beautiful pieces of salmon, marinated in a Double Mustard Vinaigrette, then grilled over medium-high heat. The whole works is drizzled with a Tropical Mango & Lime Sauce that will have you licking the plate. Hope you enjoy.
Last weekend, Dick and I joined my sister Linda and niece Ari for two days on the Metolius River. It was one of those perfect moments in life – a time to renew family ties, celebrate a new beginning for my sis, laugh our heads off, sing to oldies at the top of our lungs, attempt some dance moves (most of the laughing was about our singing and dancing) and, of course, eat. I concocted this grilled salmon and halibut with Tropical Mango Lime Sauce for supper one night. First the fish is marinated in a Double Mustard Vinaigrette, then grilled over medium coals until medium rare. After that, on goes the Mange Lime Sauce. Piece of cake.
While the fish is marinating, why don’t we get started on the sauce? This has got to be the most simple sauce you will ever make. It only has four ingredients: fresh mango, fresh lime juice, canola or other neutral oil, and salt. Feel free to throw in some heat if you like. The mango, lime juice and some salt go into a blender and get pureed. Then the oil is added slowly until a thick emulsion forms.
Please do not be tempted to throw everything in at once and go for it. I am speaking from experience since I did this once while in a hurry on a hot summer day. The end result was a curdled sauce that could not be rescued. Me being me, I ate it anyway, but it definitely lacked in the good looks department. If you slowly drizzle in the oil and give the mango a chance to soak it up, you’ll be just fine.
Give it a taste, adjust for seasonings, and you are good to go. Store in the refrigerator until you are ready to eat.
Now, back to the salmon…and halibut. These guys were marinated for about half an hour in the Double Mustard Vinaigrette recipe that was posted a couple of weeks ago. You can marinate in anything you want, but this one was a keeper, The mustard and the mango were made for each other, and we proved it by eating enough for ten people. Be sure to reserve some of the vinaigrette and baste the fish while you are enjoying an adult beverage.
Looks like it’s time for supper!
Let’s drizzle these guys with some Mango Sauce and get this show on the road!
How about eating on the deck tonight?
So we can enjoy the view..
Goodbye Metolius! See you next year!! xoxoxox
- 2 fresh mangos, peeled and cut into large chunks
- 2 fresh limes, juiced (you might want an extra lime on hand in case you like more lime in the sauce – just to keep your options open)
- 1 cup of canola or other neutral oil
- Salt to taste – start with ¼ teaspoon and work your way up until you get the salt balance you like best.
- Pepper, sriracha, or hot sauce to taste (optional)
- In a blender, combine the mango chunks, lime and ¼ teaspoon salt and peppery element (if using) until pureed.
- With the blender still running, drizzle in the oil and process until thick and smooth.
- Taste for seasoning and adjust to your liking.
…maybe just one more song… Joni Mitchell’s ‘California’ never sounded so good.