Friday night we went to a fabulous restaurant for our anniversary with Linda & Lenny, I order salmon with this sauce, I asked for the recipe but they wouldnt give it to me, they said…come anytime and enjoy it here, well..that didnt work for me, it was very expensive, so I went home, did some googling and presto, I combined a few recipes, added some of my own ideas and nailed it!
1 medium onion, chopped
3 carrots, diced
3 Tbsp. white wine
1/2 cup fish fumet (bouillon) I used chicken broth
1 ripe mango, pealed and diced
1 Tbsp. fresh ginger, chopped
1 teasp. soy sauce.
1/4 cup olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. fresh basil, chopped
4 salmon fillets or any other fish you like Salt and ground pepper to taste
In a saucepan, sweat the onion and carrots in the butter at medium-high heat.
Deglaze with the white wine and let reduce by half.
Add the broth and let simmer at medium heat for 10 minutes.
Add the mango and ginger and continue cooking for 5 minutes.
Preheat the barbecue to medium-high heat, or the oven to 400° F
In a food processor or blender, puree the mango-carrot mixture to a smooth texture. Season to taste with salt and pepper. Set aside and keep warm.
In a small bowl, mix the oil, lemon juice and basil. Brush the steaks and grill them 8 to 10 minutes or until the flesh flakes when pressed gently. Turn only once.
Serve the fish drizzled with the coulis
The fish was grilled on a ceder plank