Roasted Salmon With Mango Lime Chutney

Name: Roasted Salmon With Mango Lime Chutney
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons red onions, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon fresh ginger, chopped; 0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted, cut into smaller pieces; 2 teaspoons fresh jalapeno peppers, chopped or 1/2 teaspoon hot pepper sauce; 3 tablespoons lime juice; 1 tablespoon brown sugar or 1 tablespoon granulated sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 tablespoons fresh mint leaves, chopped; 4 salmon fillets, skin removed; 2 tablespoons olive oil; 2 tablespoons lime juice or 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper

Submitted by Chef mariajane

"This superb dish features a sweet-and-sour chutney made wirh mangos, jalapeno, ginger, ground cumin and fresh mint leaves. It works perfectly with roasted salmon served warm or cold as part of a salad plate."

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons red onions, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted, cut into smaller pieces
2 teaspoons fresh jalapeno peppers, chopped or 1/2 teaspoon hot pepper sauce
3 tablespoons lime juice
1 tablespoon brown sugar or 1 tablespoon granulated sugar
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon salt
2 tablespoons fresh mint leaves, chopped
SALMON
4 salmon fillets, skin removed
2 tablespoons olive oil
2 tablespoons lime juice or 2 tablespoons lemon juice
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper

directions

In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasionally, for 5 minutes until moisture has evaporated. Remove from heat, transfer to serving dish. Garnish with mint, Let stand while salmon cooks.
For the salmon, arrange salmon on a parchment-lined baking sheet. In a small dish, combine oil, juice, salt and pepper. Brush onto all sides of salmon,.
Roast salmon in a preheated oven , 400F, for 8-10 minutes, or until fish flakes easily with a fork. Serve Salmon with chutney.
MAKE AHEAD: Chutney can be prepared, covered and refrigerated, one day ahead. Reheat or serve cold.

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Reviews

I was a little skeptical to try this because it hadn't been reviewed, but the ingredients sounded amazing. It was so yummy. My husband loved it, loved it, loved it, and then begged me to add it to our regular rotation. It was simple and easy, with superb results. I served with steamed broccoli and coconut rice (Mark Bittman). I used one mango, one jalapeno and the rest of the ingredients as listed. I'm so glad I tried it.

GrandmaFrety

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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