Roasted Salmon with Mango Lime Chutney

Roasted Salmon with Mango Lime Chutney

Roasted Salmon with Mango Lime Chutney

Total time :
50 mins
Prep Time :
30 mins
Cook Time :
20 mins

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

Preparation

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.