CURRIED SALMON WITH MANGO CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
- Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
- Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.
MANGO CHUTNEY SALMON
Sockeye salmon filets marinaded and finished with mango chutney. Based on Cook's Illustrated recipe in which salmon is grilled.
Provided by horn.roger
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients for marinade. Rub onto all sides of salmon at least 15 minutes prior to cooking.
- Spray medium skillet with cooking spray. Heat over medium heat until warm enough to create immediate sizzle when salmon is added skin down.
- Cook salmon for 4 minutes. Turn over and continue to cook another 4 minutes. Return to skin side down and add chutney, sherry and cherry tomatoes. Cook until salmon is opaque when sliced.
- Remove salmon. Stir drippings and tomatoes together and pour over salmon before serving.
Nutrition Facts : Calories 533.9, Fat 29.8, SaturatedFat 4.5, Cholesterol 105.5, Sodium 2426.5, Carbohydrate 15, Fiber 4.2, Sugar 6.5, Protein 39.3
STICKY MANGO-ROASTED SALMON
Encourage young cooks to make our sticky salmon traybake. The recipe is specially created for children to follow, and includes the equipment needed, too
Provided by Cassie Best
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put a chopping board on your work surface. Snap or carefully chop the stalks off the ends of the green beans. Cut any thick stems of broccoli in half lengthways. Cut the root ends and about 2cm off the green tops of the spring onions, then cut each onion into 3 batons.
- Fill a large saucepan halfway with water, put it on the hob and turn the heat on to medium-high until the water boils. Carefully tip the prepared vegetables into the pan of boiling water and simmer for 1 min. Put a colander in the sink and carefully tip the veggies and water into it.
- Find a large baking tray (ours was 30cm x 40cm). Tip the cooked veggies into the tray and drizzle with 2 tsp olive oil. Season with a pinch of salt and toss through the oil until well coated.
- Push the veggies to the edge of the tray, making space in the middle, then lay the salmon, with the skin side down, in that space. Drizzle the remaining 1 tsp oil over the salmon and season with a pinch of salt.
- In a bowl, measure 3 tbsp mango chutney, 2 tsp soy sauce and 1 tsp ginger purée, and mix the ingredients together to make a sauce. Pour half the sauce over the veg and salmon.
- Use oven gloves to carefully put the tray on the middle shelf of the oven. Cook for 15 mins.
- Carefully remove the tray from the oven using the oven gloves and pour the rest of the sauce over the salmon. Return to the oven for another 5 mins. Pick the coriander leaves and scatter these over the salmon and veg. Serve with cooked noodles or rice.
Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.74 milligram of sodium
SALMON WITH MANGO CHUTNEY AND BROCCOLI RECIPE - (4.8/5)
Provided by á-8220
Number Of Ingredients 11
Steps:
- Chutney can be made ahead. Dice Mango, tomato and green onions. Place in a bowl and mix with juice of one lime and minced garlic. Set in the refrigerator until ready to serve. For the Salmon - preheat olive oil in skillet on medium heat. Dry salmon filets with paper towel and sprinkle with salt, pepper and coriander. Sautee in olive oil approximately 4 minutes on each side. Broccoli - Heat approximately 1/2 cup water in saucepan with broccoli sprinkled with vegetable magic. Steam until desired tenderness. Estimated per serving: Calories -Salmon 279; Chutney 28; Broccoli 27 - total Cal 334 Protein 27 NA 2 total Pro 29 Fat 18 NA .3 total Fat 18.3 Carbs 1 8 6 total Carb 15 Fiber 1 NA 3 total Fib 4
ROASTED SALMON WITH MANGO LIME CHUTNEY
This superb dish features a sweet-and-sour chutney made wirh mangos, jalapeno, ginger, ground cumin and fresh mint leaves. It works perfectly with roasted salmon served warm or cold as part of a salad plate.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just 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.
- 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,.
- Roast salmon in a preheated oven , 400F, for 8-10 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.
Nutrition Facts : Calories 453.7, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 797.6, Carbohydrate 6.5, Fiber 0.3, Sugar 3.9, Protein 63.8
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