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.
SALMON WITH MANGO AND LIME
Use your favorite brand of mango chutney, add a lime and a little heat, and you will have a company-worthy dish for family or friends. This recipe was made in a Panasonic CIO.
Provided by Bibi
Categories Trusted Brands: Recipes and Tips Panasonic
Time 44m
Yield 4
Number Of Ingredients 8
Steps:
- Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
- Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
- Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
- Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
- Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
- Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 15.6 g, Cholesterol 108.7 mg, Fat 16.4 g, Fiber 1.3 g, Protein 49.1 g, SaturatedFat 4.7 g, Sodium 390.6 mg, Sugar 12.2 g
MANGO SALSA SALMON
This is a delicious and colorful recipe! It's very easy to make and has a nice sweet flavor.
Provided by KASIAN
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Line a broiler pan with foil.
- Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
- Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 24 g, Cholesterol 99.1 mg, Fat 28.8 g, Fiber 3.3 g, Protein 35 g, SaturatedFat 5.2 g, Sodium 106.5 mg, Sugar 18.5 g
EASY MANGO CHUTNEY SALMON
I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it.
Provided by Sarah_Jayne
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat your broiler/grill.
- Put salmon fillets in a dish that will be okay to go under your broiler/grill.
- In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
- Spoon the mixture over the two salmon fillets to that each has the same amount.
- Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
Nutrition Facts : Calories 371.2, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 213.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 63.5
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
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