It’s funny how we give something up only to crave for something else. I don’t know what it was that bought this dinner on, apart from the delicious mango sauce, as we usually avoid eating salmon because it’s farmed. This used to be quite difficult when the salmon fishing ban first came in. I enjoy eating salmon now and then but apart from the very occasional wild salmon that is available in the summer season we normally boycott the farmed salmon as it’s unsustainable. The detox diet has overcome that protest It seems to have jumbled these ethics. All I could think of was grilled salmon with fresh mango sauce – a sublime combination – so that’s what we had for dinner last night.
Stir fried sprouting broccoli, sugar snaps and courgettes, and brown basmati on the side.
Cutting out dairy, wheat and sugar doesn’t seem to be a problem on the what we really need to eat menu, i.e. breakfast, dinner, lunch. It’s the snacks and drinks that suddenly become inaccessible, most of what is in them is on the banned list. We seem to be snacking on an extraordinary amount of crisps.. We should probably put the crisps on the hit list as too many of them are definitely not good for you even if they are wheat, dairy and sugar free
The mango sauce is the perfect fit for this kind of regime – the recipe has only ingredients that we can eat and it’s very simple to make. The difficult part might be finding the ripe mango but even green mangoes ripen in time so if it’s a bit hard, just stash it in the fruit bowl for a couple of days. Best put a large DO NOT EAT me sign on it if you don’t live alone to make sure someone else doesn’t discover it as it’s ready to go.
1 ripe mango
2 cloves garlic, peeled and chopped
1 red chilli
3 cms ginger, peeled and chopped
2 lime leaves, (optional but very good), sliced very thinly
2 limes, juiced and also zested if you don’t have any lime leaves
75mls rapeseed or sunflower oil
1tbs nam pla (Thai fish sauce)
a handful of chopped coriander
Put everything except for the chopped coriander into a liquidiser or into jug and a hand held blender and buzz until smooth.
Stir in the chopped coriander and serve with grilled salmon or tuna – best cooked a little rare.