salmon with spicy mango chutney

Name: Salmon with Spicy Mango Chutney
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 - salmon fillets; 1/2 teaspoon(s) coriander; 1 teaspoon(s) coarse salt; 3 tablespoon(s) olive oil; ## SPICY MANGO CHUTNEY; 1/2 - red onion, chopped; 1 can(s) 4oz jalapeno, chopped; 1 can(s) 8oz pineapple chunks cut in half; 2 tablespoon(s) honey; 2 tablespoon(s) fresh parsley, chopped; 2 tablespoon(s) fresh cilantro, chopped; 1 - mango, cubed; 2 tablespoon(s) lime juice; 3/4 cup(s) water; - cooking spray

10 Pinches 2 Photos

Sara Andrea

Eugene, OR

Updated on Sep 7, 2015

I've tried many different types of fish, many different preparations, in many different restaurants. I've never liked fish but everyone else in my family loves fish so I decided to try it at home. I looked up several recipe's and watched several cooking videos. I combined several ideas and came up with this personal recipe and I LOVE IT! This is one of my favorite meals OF ALL TIME! The best part is I MADE IT!

Rate

prep time 20 Min

cook time 30 Min

method Pan Fry

yield 4 serving(s)

Ingredients

4 - salmon fillets
1/2 teaspoon coriander
1 teaspoon coarse salt
3 tablespoons olive oil
SPICY MANGO CHUTNEY
1/2 - red onion, chopped
1 can 4oz jalapeno, chopped
1 can 8oz pineapple chunks cut in half
2 tablespoons honey
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 - mango, cubed
2 tablespoons lime juice
3/4 cup water
- cooking spray

How To Make salmon with spicy mango chutney

Step 1

Combine salt and coriander, mix evenly and have in a small bowl next to stove. Heat large pan over medium-high heat. Add olive oil and heat until hot. Place fish, skin side down into hot oil. Sprinkle salt coriander mixture over each fillet, while in pan. Leave skin side down for 3 minutes. Flip and cook another 3 minutes. Tip: Make sure your pan is hot before adding the fish then don't move your fish until you flip it.

Step 2

Put fish in baking dish and place in 300 degree oven to keep warm while making the chutney. The fish will cook a little longer in the oven, making sure your fish is cooked all the way through, but won't dry it out.
Step 3

Spray medium pan with non-stick spray and place over medium-high heat. Add red onion and jalapenos, cook three minutes. Add pineapple, honey, and water; reduce heat to low and cook five minutes. Add mango, lime juice, parsley and cilantro. Stir to combine then turn off the heat.
Step 4

I serve this dish with a mixed rice blend. To plate, scoop a cup of rice, place one fillet (skin side down) on top of the rice, then add a scoop of chutney on top of the salmon. This dish is SERIOUSLY DELICIOUS!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes