SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney image

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.