RICHMOND, Va. (WTVR) – Here to show us how to put together a fresh, warm mango salsa atop grilled salmon as well as a classic side car cocktail is John Ryman from Bonefish Grill. Try your hand at this recipe at home anytime! (you should have the recipe to attach to this that Torri sent last week).
Click here for more –> www.bonefishgrill.com
Warm Mango Salsa
- Active Time: 30
- Start to finish: 30
- Servings: 6
- 2 each or 2½ cups Firm, fresh mangos
- 2 tbsp Fresh red pepper, diced
- 1 tbsp Fresh garlic, chopped
- ¼ cup Red onion, diced
- 1 tbsp Olive oil
- ¼ tsp Crushed red pepper flakes
- 3 tbsp Light corn syrup
- 1 tbsp Granulated sugar
- 2 each or 2 tbsp Scallions, chopped
- ¼ cup Cilantro, chopped
- Peel, seed and dice mango
- Place 2 cups of mango into a large bowl with garlic and red pepper– reserve ½ cup of mango.
- Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper.
- Heat olive oil in small sauté pan – add red onions and cook until tender (about 2 to 3 minutes). (Note: Red onions can be substituted with yellow onions.)
- Place on paper towel to absorb any excess oil.
- Combine with all remaining ingredients and add to bowl with mango. Mix well.
- Pour into a small sauté pan and heat for 1 to 2 minutes – until warmed.
- Remove from heat and stir in scallions and cilantro.
- Serve immediately over fish.
Classic Sidecar with a mango twist
- Sugared Rim (wine glass)
- Brandy 2 oz
- Fresh Sour Mix 2 oz
- Mango Syrup/Mango Juice .50 oz
- Lemon wedge 1 each
- Soda Water (top with)
- Squeeze 1 lemon wedge and drop in pint glass.
- Combine all ingredients in a pint glass and add ice until glass is ¾ full.
- Shake very hard and then pour all ingredients (including ice) into a sugar rimmed wine glass.
- Top with ice & also with a good splash of soda water.
- Don’t forget 2 swizzle straws.