salmon with spicy mango chutney

a recipe by
Sara Andrea
Eugene, OR

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!

serves 4
prep time 20 Min
cook time 30 Min
method Pan Fry

Ingredients For salmon with spicy mango chutney

  • 4
    salmon fillets
  • 1/2 tsp
  • 1 tsp
    coarse salt
  • 3 Tbsp
    olive oil
  • 1/2
    red onion, chopped
  • 1 can
    4oz jalapeno, chopped
  • 1 can
    8oz pineapple chunks cut in half
  • 2 Tbsp
  • 2 Tbsp
    fresh parsley, chopped
  • 2 Tbsp
    fresh cilantro, chopped
  • 1
    mango, cubed
  • 2 Tbsp
    lime juice
  • 3/4 c
  • cooking spray

How To Make salmon with spicy mango chutney

  • 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.
  • 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.
  • 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.
  • 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!