Sautéed Salmon With Spicy Fresh Mango Pineapple Chutney Recipes

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SALMON WITH SPICY MANGO CHUTNEY



Salmon with Spicy Mango Chutney image

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...

Provided by Sara Andrea

Categories     Fish

Time 50m

Number Of Ingredients 15

4 salmon fillets
1/2 tsp coriander
1 tsp coarse salt
3 Tbsp 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 Tbsp honey
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
1 mango, cubed
2 Tbsp lime juice
3/4 c water
cooking spray

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!

SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY



Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney image

Serve with steamed asparagus, snap peas, or green beans.

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
1 small red onion, chopped
1 large jalapeño, seeded and chopped
Salt and freshly ground black pepper
1 8-ounce can pineapple chunks in natural juices (such as Dole brand), drained
2 tablespoons honey (a couple of good drizzles)
4 6-ounce salmon fillets
1 tablespoon ground coriander
1 ripe mango, peeled and diced
Juice of 1 lime
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1/4 cup fresh cilantro (a generous handful), chopped

Steps:

  • Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
  • While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
  • While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
  • Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.

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