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Roasted Salmon with Mango Lime Chutney

Total Time: 50 mins.
Prep Time: 30 mins.
Cook Time: 20 mins.
Serves: 4 servings

Ingredients

Chutney:
30 mL (2 tbsp) olive oil
250 mL (1 cup) finely chopped red onion
2 cloves garlic, finely chopped
15 mL (1 tbsp) chopped fresh ginger
300 g (1/2 bag) Europe's Best® Sunburst Mangoes, defrosted, cut into smaller pieces
10 mL (2 tsp) chopped fresh jalapeno pepper or (1/2 tsp/2 mL) hot pepper sauce
45 mL (3 tbsp) lime juice
15 mL (1 tbsp) brown or granulated sugar
2 mL (1/2 tsp) ground cumin
2 mL (1/2 tsp) salt
30 mL (2 tbsp) chopped fresh mint leaves


Salmon:
6 oz / 175 g (4) salmon fillets, skin removed
30 mL (2 tbsp) olive oil
30 mL (2 tbsp) lime or lemon juice
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) pepper

Star Product

Sunburst Mangoes

Directions

1. In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2 to 3 minutes, or until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasionally, for 5 minutes until moisture has evaporated. Remove from heat, transfer to serving dish. Garnish with mint. Let stand while salmon cooks. 

2. For the salmon, arrange salmon on a parchment-lined baking sheet. In a small dish, combine oil, juice, salt and pepper. Brush onto all sides of salmon. 

3. Roast salmon in a preheated 400ºF (200ºC) oven for 8 to 10 minutes, or until fish flakes easily with a fork. Serve salmon with chutney. 

Make Ahead: 

Chutney can be prepared, covered and refrigerated one day ahead. Reheat or serve cold.