"Anny Middon" > wrote in message
t...
> This is a pretty simple menu,
> I'd like sauces to serve on the side. I'm thinking one primarily for the
> salmon and a different one for the shrimp, although it will be fun if they
> can be "mix and match".

Years ago I would have envisioned this in a Med style but today I would put
it in a Caribe/Yucatan package so here are my suggestions:

Orange chipotle glaze( very good on salmon)
Mint recado
Cilantro (or traditional Parsley) chimichurri or a cilantro pesto
Tamarind/Anchiote sauce
Coconut lime (with toasted shredded coconut and using key lime)
tropical fruit salsas (use your exotic fruits here) such as Pineapple,
mango, red onion, jalapeno( or serrano) or even grilled Pineapple salsa.
a nice garlic chile sauce and of course the classic garlic and oil
Guacamole
Maybe try a cerviche with the shrimp
Use some sugar cane skewers for the shrimp. make kabobs with your fruits,
Red Bells and onions

you can always use a romesco sauce if you want to stay Club-Med or
a thick dill yogurt sauce is also pretty good on grilled salmon with sliced
cukes in dill and lemon wedges on the side

>
> ... guests is a recovering alcoholic, so I don't want sauces that include
> wine or other alcoholic beverage. Also, I prefer sauces that can be
> pretty much made in advance.

I am curious if this is a really an addiction or is it a preception
problem, does anyone have professional info on it?
I have been taught that most the alcohol burns away