BAKED SALMON WITH MANGO CHUTNEY RECIPES

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MANGO CHUTNEY SALMON | RICARDO



Mango Chutney Salmon | RICARDO image

Provided by Ricardocuisine

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 red bell peppers, seeded and cut into 3/4-inch (1.5 cm) cubes
1 sweet potato, peeled and cut into 3/4-inch (1.5 cm) cubes
1 onion, thinly sliced
3 tbsp (45 ml) olive oil
1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
3 tbsp (45 ml) store-bought mango chutney (see note)
1/2 tsp black peppercorns, crushed
2 tbsp chopped fresh parsley

Steps:

  • Mango Chutney Salmon

SALMON WITH MANGO CHUTNEY RECIPE | EAT SMARTER USA



Salmon with mango chutney recipe | Eat Smarter USA image

The Salmon with Mango Chutney recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 30 minutes

Yield 4

Number Of Ingredients 14

4 slices Salmon
3 tablespoons lemon juice
1 tablespoon Pastry flour
salt
freshly ground pepper
2 tablespoons vegetable oil
1 Avocado
0.25 Pineapple
2 ripe Mangoes
1 piece fresh ginger
2 Red chile peppers
4 tablespoons White vinegar
2 tablespoons honey
4 tablespoons chopped cilantro

Steps:

  • Rinse salmon fillets. Sprinkle with lemon juice and season with salt and pepper. Lightly coat in flour. Heat oil in a pan and cook the salmon fillets briefly on both sides. Wrap salmon in aluminum foil and bake in preheated 180°C (approximately 350°F) oven for 5 minutes.
  • Peel mangoes, cut the flesh from the pit and cut into 2 cm (approximately 3/4-inch) pieces.
  • Peel the ginger and finely chop. Halve the chile peppers, remove the ribs and seeds, rinse and finely chop. Mix mango pieces with chopped chile pepper, vinegar, ginger, honey and 100 ml (approximately 1/2 cup) water in a pot and simmer over low heat for 8 minutes. Cover and continue cooking for 10 minutes.
  • Quarter the pineapple lengthwise, remove the core and thinly slice. Peel the avocado, remove the pit and thinly slice.
  • Serve the salmon with the chutney on a preheated dish. Sprinkle with chopped cilantro. Garnish with the pineapple and avocado slices.

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