Salmon with Mango Sauce

Bernard & Jennie (with "Chief") c. 1961

Grandma loved seafood. Any kind of seafood. Fish, shellfish, crab, you name it.  She came from the Midwest, where fish choices were limited. So when she and my Grandpa moved to the Pacific Northwest they were quite naive about the rich supply available to them. That is, until their neighbors Bernard and Jennie showed them. Remember my post several weeks ago about Bernard and Jennie? (I used to call him "Bern-derd"...Hey! I was only about 4!) He was a retired Bird Colonel and she was the consummate cook who was so proud of her Scandinavian heritage and hauled Grandma to many of her Daughters of Norway events. They introduced my grandparents not only to seafood cuisine, but also the fine art of shellfish digging--clams, razor clams, geoducks (pronounced "gooey ducks"). They could make a trip to the beach a real adventure! They enjoyed such vibrant and exciting lives and Grandma and Grandpa shared so many happy memories with them. I think every time Grandma enjoyed seafood, she thought of Bernard and Jennie.

Of all the seafood choices, Grandma enjoyed salmon most of all and she enjoyed preparing it in some unique and wonderful way. Many local restaurants have mastered the fine art of salmon preparation and if Grandma enjoyed a great salmon dish somewhere, you would often find her trying to replicate it at home. She was pretty darn good at it too! This is one of those recipes. I processed the mango but I don't think Grandma did because her sauce had the consistency of a salsa. If you don't like it that way, then by all means process it to a smooth consistency.

Salmon with Mango Sauce

4 filet salmon steaks (baked or grilled)

Sauce:

1-2 ripe mangoes, peeled and pitted
2 Tbsp apricot preserves

1/4 cup tropical nectar (like mango) or juice blend

1 Tbsp Dijon mustard

1 Tbsp brown sugar

1 Tbsp cider vinegar
1 tsp garlic powder

salt and pepper

Combine all ingredients and puree in food processor (or if you prefer a "salsier" consistency, then coarsely dice the mango, process all the other ingredients, then combine everything). Pour into saucepan and heat slowly until bubbly and thick. Salt and pepper to taste. Pour over baked or grilled salmon steaks.

PS ~ If you're at all interested in that delicious looking pasta salad in the background, it's Pasta Aioli--with lots of garlic, Parmesan cheese, and even sun dried tomatoes--and it is superb! Get it here (thank you Natural Health Magazine!)