Varoma all in one meal - Salmon with Mango sauce

[CarolineW]

Name of Recipe:  Salmon with Mango Sauce and veggies
Number of People: 4-6
Ingredients:
4 Fillets of Salmon (or whatever fish/meat you think will go with mango sauce)
2 carrots cut into slices (or whatever else you fancy)
250 g green beans (or whatever)

Sauce:
250 g mango pieces / 1 mango
50 g brandy
0.5 tsp green pepper, fresh
0.5 tsp curry powder
300g fish stock
200g cream
120g plain yogurt

Preparation:

Season your salmon (or whatever) and put it in the Varoma.  Add your veggies, then place the Varoma to the side for a little while.

Place mango, brandy, green pepper & curry into mixing bowl.  Cook 5 mins / Varoma / 1

Add stock, Place the Varoma in position and cook 20 min / Varoma / 1

Set Varoma aside (keeping warm, ideally)

Add cream through lid cook 5 min / 90 / 1

Add yogurt and blend 30 sec / speed 1

Season with salt and pepper to taste.

Serve it all together.

Photos:

Tips/Hints:

This is an adapted recipe from Full Steam Ahead (where it's part of a yummy looking, but more fiddly than I'm ever going to do for a bog standard family meal recipe).  I see no reason why potatoes couldn't be cooked at the same time in the basket, similar to baf's Award winning recipe.  I'm going to give it a try, and I'll report back.  If you try it before me, please let us know how it went 

[judydawn]

This one really would work for chicken fillets Caroline. I think like you, the one in the FSA book is a little posh for everyday eating but would be great for visitors.

[JulieO]

Thanks Caroline, I like salmon fillets and am always looking for new ways to have them.  I will give this a go. 

[cookie1]

CarolineW thanks for all these Varoma recipes.

[Thermomixer]

Nice one CarolineW - great sauce.  Coming into our mango season.

[Shrinu]

Made this - very tasty - but the sauce is a bit runny for my liking.  What do you suggest I do to thicken it up a bit.

[judydawn]

I just thicken my sauces with a bit of cornflour mixed with water Shrinu.  A lot of the recipes in the books have very thin sauces and I always thicken them.  Welcome to the forum, perhaps you could go to Introduce Yourself and tell us a bit about yourself, where you are from, how long you've had your TMX etc.

[abstar]

Has anyone tried this with tinned mangoes? If you have would you recommend it? Or should I wait til mango season?

[judydawn]

abstar, the mango gets blitzed at the end anyway so I can't see why you couldn't used tinned.  You can get frozen mango cheeks these days too.

[abstar]

Thanks JD.  Ill have to look for frozen mango cheeks when I go to Perth next, thats a great idea!
abi

[Shayla]

I make this very often but took the green pepper to mean green peppercorns as the quantity is so small. I also found the sauce thin and I reduced the liquid quantity. The original recipe is actually much simpler than it looks - especially if you get the fishmonger to trim and slice the fillets for you. Quite delicious and an easy dinner party recipe.
Shayla