Tag-Archive for » Cilantro «
This is a wonderful sauce recipe, I served ours over tuna steaks and paired really well with them. I will look forward to trying this with some white fish fillets next time. I also took the chefs advise and added sweet chili sauce to the mix to give it a bit of a kick, which I thought was a fantastic addition to the sauce. To view more photos of this recipe or to read all the reviews please click here. This chef has some fantastic recipes so be sure to check out more of them while you are there.
Ingredients
1 Large ripe mango, peeled and flesh removed from the stone (can use equivalent de-fro
sted from frozen mango)
1 Tablespoon olive oil or canola oil
1 Small onion, finely diced or 1/2 medium sized onion, finely diced
2 Teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 Teaspoons balsamic vinegar
1 Pinch pepper
4 Tablespoons chopped fresh coriander leaves (cilantro leaves)
(I also added a 2-3 tablespoons of sweet chili sauce to give it a bit of heat.)
Method
1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. I served ours over tuna steaks with an avocado salsa and some prawns and it was a delicious meal.
All photos taken by me unless otherwise stated.
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.
Ingredients
Salmon
Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)
Coriander/Cilantro Mango Salsa
1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey
Method
1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon
1. Pre-Heat oven to 190 degrees Celsius.
2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
All photo taken by me unless otherwise stated.
