Posts Tagged: mango
braised lime and coconut chicken + more
Just before Ruby was born I had a handful of articles for SheKnows go live and never got around to telling you about them. But you know by now late is the name of my game right? Let me at least take a moment (while BOTH KIDS ARE SLEEPING!) to tell you about a couple of my favorites…
The first is a summery braised lime and coconut chicken dish. With fresh ginger, sweet mango, and a garnish of mint and basil, I like to think of it as my answer to warm weather curry – Thai flavors minus the chilies.
Next is miso-glazed tofu with spicy green beans. This vegan meal is simple and quick but pumped full of flavor, thanks to a salty coating of miso and a red pepper flake-infused oil. More fresh ginger in this one, too, because ginger makes everything taste better.
Click on the links above to get the recipes, or head over to my profile to see what else I’ve been cooking up for SheKnows.
diy infused water inspiration
I was originally hesitant to join Pinterest because I assumed it would become a black hole for my time. I eventually decided to give it a trial run, and at that time was strict with myself about what I would Pin: only items I sincerely thought I would make. Are you familiar with the force I was resisting? The one where you compile beautiful, creative, ambitious web “stuff” that never translates to a more beautiful, creative, or ambitious life?
Over time I started to trust myself more, though. If you follow me you know I pin with abandon and use my boards as a way to organize the images and ideas that inspire me. I reference my own boards often, whether to find a particular page I recall pinning or in search of motivation to live life well or create more. As I amble down the path to defining my voice and style, I even started a Pinterest inspiration board to help capture what moves me (which, as far as I can tell, is coffee and pops of color).
I have Pinterest to thank for one of the solutions to my hydration dilemma. I am, in my normal state, a person of great hydration needs and pregnancy has only strengthened my thirst. I didn’t know I could get bored with water until I did. Seltzer water with lime became my go-to until I kept seeing pins for infused water recipes, and now I’m all over making my own naturally-flavored waters and am thinking they will be sticking around our house until fall. I can’t even imagine how thirsty I’ll be once I’m nursing in the depths of summer.
On Hellobee this week I’m sharing some tips for making herb- and fruit-infused water at home, along with four naturally-flavored water recipes. Head on over and let me know in the comments how you keep motivated to stay hydrated and any infused water combinations you love – I’m always looking for more inspiration.
salmon with mango-chile butter and caramelized macadamia nuts
A year ago I had a simple but memorable sandwich at Kos Kaffe with a spicy, creamy mustard butter. In case you’re wondering, mustard butter is exactly what you think it is: mustard mixed with butter. This uncomplicated condiment opened a new nook in my culinary world as I thought: What else can I add to butter? In the past 365 days a favorite has emerged and fruit butters are solidly part of my kitchen repertoire. Most recently we’ve been snacking on mango butter, which became the building block for a weeknight dinner that turned out so spectacularly, I had to share it with you.
I added chile to the mango butter, as its sweetness benefited from a slap of spice. Slathered over salmon (because you know what I love on my fat? Fat.) it screamed for texture, so I topped it with caramelized macadamia nuts (adapted from Ottolenghi’s Plenty). Fresh cilantro and a squeeze of lime balance the richness and bring some color to the dish. Serve it over rice or alongside steamed vegetables for an easy but impressive meal.
Salmon with Mango-Chile Butter and Caramelized Macadamia Nuts
1 dried guajillo chile
8 tbsp butter, room temperature
1 c fresh mango
1/2 c macadamia nuts
1 tbsp butter
1 tbsp sugar
4 salmon fillets
1/2 cup cilantro, roughly chopped
1 lime, cut into four wedges
salt and pepper
sunflower oil, or other neutral high-heat oil
1. Make the mango-chile butter: Bring about 2 cups water to a boil and pour over the chile in a small bowl. After five minutes, pour out the water and add the chile, butter, and mango to a food processor or blender. Process until smooth.
2. Make the caramelized macadamia nuts: Add the macadamia nuts to a small pan over medium heat and toast, stirring often, until golden-brown. Add the butter and toss until melted. Sprinkle the sugar and a pinch of salt over the nuts and cook, stirring often, until the sugar is melted and beginning to brown, then remove from heat before the sugar overcaramelizes. Pour onto a piece of parchment to cool.
3. Add the oil to a large pan over medium-high heat. Generously salt and pepper the salmon fillets and add to the pan. Flip the fillets when you can see they are cooked about halfway through (you can see it turning pale pink from the side) and a golden-brown crust has formed. Sear on the second side and cook until the exterior is fully pink. A bit of the interior should still be brighter pink. Remove from the heat and let cool a few minutes before adding the toppings.
4. Generously spread the mango-chile butter on each salmon fillet (about 2-3 tbsp per fillet – there will be plenty of leftover butter) and top each with a fourth of the caramelized nuts. Divide the cilantro evenly between each plate and serve with a lime wedge.
Serves 4