Salmon With Mango Chutney And Broccoli Recipe 485

SALMON WITH SPICY MANGO CHUTNEY

Steps:

• 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!

SALMON WITH MANGO CHUTNEY AND BROCCOLI RECIPE - (4.8/5)

Steps:

• Chutney can be made ahead. Dice Mango, tomato and green onions. Place in a bowl and mix with juice of one lime and minced garlic. Set in the refrigerator until ready to serve. For the Salmon - preheat olive oil in skillet on medium heat. Dry salmon filets with paper towel and sprinkle with salt, pepper and coriander. Sautee in olive oil approximately 4 minutes on each side. Broccoli - Heat approximately 1/2 cup water in saucepan with broccoli sprinkled with vegetable magic. Steam until desired tenderness. Estimated per serving: Calories -Salmon 279; Chutney 28; Broccoli 27 - total Cal 334 Protein 27 NA 2 total Pro 29 Fat 18 NA .3 total Fat 18.3 Carbs 1 8 6 total Carb 15 Fiber 1 NA 3 total Fib 4

CURRIED SALMON WITH MANGO CHUTNEY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
• Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
• Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

EASY MANGO CHUTNEY SALMON

Steps:

• Preheat your broiler/grill.
• Put salmon fillets in a dish that will be okay to go under your broiler/grill.
• In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
• Spoon the mixture over the two salmon fillets to that each has the same amount.
• Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.