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Using Mango Liqueur in the kitchen

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Onilikan, Artisanal Liqueurs of Mazatlan, Mango liqueur is 100% natural product, made using the best of the best of Mexican mangoes that as a matter of fact are grown in Southern Sinaloa, precisely where our company is located. Our production process was specially developed to preserve the delicate aromas and flavors of the mango. Our product has such a real mango taste that enables you to enjoy it alone or to use it an as ingredient to create delicious cocktails (To discover our Mango Liqueur recipe book visit the following link: http://www.onilikan.com/licor-mango/ ) or dishes with a tropical fruit touch.  Since we started manufacturing the first Onilikan Mango Liqueur batch, we had the idea of using it as an ingredient for a seasoning to marinate salmon. After a couple of attempts, last weekend we finally were able to nail it in the head and created a recipe using the Onilikan Mango Liqueur that is very easy to make and yet so yummy.

How did we come up with the recipe? On one hand we have the salmon, a very versatile fish whose flavor can be transformed depending on the condiments used to season it and on the cooking method used to cook it. So when we started our delicious cooking sessions, we focused on respecting its buttery texture and letting its tasty flavor come out. On the other hand, Onilikan Mango Liqueur has a very gentle sweetness, is weak in alcohol and full tropical fruits aromas tones. Once we had considered all the factors, we embarked on its elaboration, using the barbecuing technique over a wooden plank used by the North Pacific Indians, which brought even more personality to the dish. Here you have the final result:

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Onilikan Style Salmon on a Plank

Ingredients:

  • 1 plank*
  • 1 boneless salmon fillet with its skin
  • ½ cup of Onilikan Mango Liqueur
  • 1 Tablespoon of olive oil
  • 1 Teaspoon of lemon juice
  • 1 Teaspoon of salt
  • ½ Teaspoon of pepper
  • 2 garlic cloves
  • Fresh dill (approximately 2 teaspoons)

We used a cedar wood plank previously submerged in water for two hours.

 

In order to prepare the seasoning, we combined the Onilikan Mango Liqueur, the olive oil and the lemon juice in a big bowl. We put the garlic, the salt and the pepper in a mortar to mash the garlic and form a paste. Once the paste was ready we added it into the bowl containing the liquid ingredients. We mixed it well in order to incorporate the garlic paste into the seasoning. Finally we added the dill and gave it a general mix. We spread the seasoning over the salmon with a pastry brush until the salmon was well basted.

At that point, the barbecue was hot enough. So, while the flavors of the salmon and of the Onilikan Mango liqueurs seasoning were mingling, we took the wooden plank out of the water and we placed it in the grill, away from the charcoal and we covered the barbecue. The smell of the barbecue, with its aroma of cedar, told us that it was time to place the salmon on the plank with the skin side facing down. We covered it, and with our appetite whetted by the delicious aromas we waited for it to cook for 20 minutes.

To make sure we had plenty to eat, while the salmon was being cooked we grilled some pieces of mango and asparagus that we also marinated with the Onilikan Mango Liqueur seasoning. We used the grilled mangoes to create a sauce with some coriander, red onions and chopped tomatoes, which I call pico de gallina. The sauce and the asparagus went perfectly with the dish. Hope you enjoy it!

Saludos y salud

 

 

 

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