SALMON WITH SPICY MANGO CHUTNEY

Salmon with Spicy Mango Chutney image

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!