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Sweet and Salty Sauce: Best of Both Worlds
This soy mango sauce is sweet and salty with just a hint of spice to bring out the best of both worlds. Make this sauce recipe at the beginning of the week and transform your weeknight meals with its versatile flavor.
An all-purpose sauce, you can use it as a marinade or as a finishing drizzle over any dish. Get ready to up your flavor game and revel in the reward of this simple, easy, and delicious sauce.
- Small saucepot
- Liquid measuring cup
- Dry measuring cup
- Measuring spoon
- Hand blender or regular blender
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- 4 cups soy sauce
- 1 1/2 cups sugar
- 3/4 cup mango chutney (see note below)
- 1 to 2 tablespoon sambal oelek, or to taste
- In a small saucepot, add the soy sauce and heat over medium.
- When the sauce is hot, but not boiling, add sugar and whisk together until dissolved.
- Allow to cook for 5 minutes, watching carefully so the pot doesn’t boil over.
- When the sauce has begun to reduce and thicken, turn off the heat and add mango chutney and sambal.
- Remove from heat. Using a hand blender, blend until smooth.
- Allow to cool and store in an airtight container for up to 7 days in the fridge.
How to Use Your Secret Sauce
You can make this sauce in advance and enjoy it throughout the week. Store in an airtight container in the fridge for up to seven days.
You can ditch the take-out and have dinner on the table in under an hour.
Below is some inspiration for your weeknight meals.
Read More From Delishably
Soy Mango Glazed Salmon
It's time to make some simple weeknight dishes. The first is a simple soy mango glazed salmon.
- 4 to 6 ounces salmon per person
- Soy mango sauce (see recipe above)
- Sushi rice
- 1 pack Brussels sprouts
- Lemon slices, for garnish
- Wash, dry, and cut your Brussels. Cook on a sheet tray in a 350-degree oven for 30-40 minutes.
- While the Brussels are cooking, start your rice. Sushi rice is a fast-cooking grain and is best when you use a 1:1 ratio of water to rice. So if you're cooking 1 cup rice, add 1 cup of water. Bring to a boil, cover, and turn down the heat to medium-low. Simmer the rice until it absorbs all the water for about 20 minutes.
- When all the water is absorbed, turn the heat off and allow it to sit covered for an additional 10 minutes.
- Remove cover and fluff with a fork.
- Now, bake your salmon in a 350-degree oven for 10-12 minutes, until it's flaking.
- Everything should be done at about the same time.
- To assemble your plate, layer the rice at the bottom, top with Brussels and salmon, and drizzle with sauce.
- Serve with freshly sliced lemon and enjoy!
Ahi Tuna Poke Bowl With Soy Mango Sauce
Minimal cooking required. If you have leftover sushi rice, then you won't even have to turn on the oven.
To make this poke bowl, you will need to buy sushi-grade ahi tuna. You can find this at the fish counter or in the frozen section. Just make sure it's sushi grade to ensure it is safe to eat raw.
- Sushi-grade ahi tuna
- Soy mango sauce (see recipe above)
- 2 cups mayonnaise
- 3/4 cup sriracha sauce
- Cabbage, shredded
- With your tuna, you want to dice into small 1-inch cubes. Set aside in a small mixing bowl and coat with your soy mango sauce. Chop some fresh cilantro and refrigerate.
- While that is chilling, mix a simple sriracha-aioli that sounds more complicated than it is to make.
- In a small mixing bowl, mix 2 cups mayonnaise with 3/4 cup of sriracha sauce. That's it. Now it's time to assemble your poke bowl.
- Layer sushi rice at the bottom of your bowl. Add chilled ahi tuna, avocado, fresh-cut cucumber, and shredded cabbage.
- Drizzle more soy salmon sauce and sriracha aioli over top of the bowl and serve. Simple, easy, and dinner is on the table in minutes.
Dinner Is Done
Dinner doesn't have to be complicated. With a little bit of prep work, you can have a meal on the table faster than it takes to order delivery.