I use mango chutney a lot in my cooking. But mango chutney on salmon is my absolute favourite combination. The flavours of the salmon and caramelized spring onion in the chutney are just too awesome not to share. So if you’re looking for a delicious meal idea with very few ingredients, this one is definitely one to try out!
Ingredients (serves 2):
- 2 salmon fillets
- Spring onions
- 2 table spoons of mango chutney
- Sea salt
- Black pepper
- Chilli flakes
- Olive oil
- Season the salmon fillets with a pinch of salt, black pepper and chilli flakes.
2. Cover the salmon with mango chutney, massage well. Then cover the fillets with some cling film and refrigerate for at least 30 minutes.
3. Meanwhile, chop up some spring onion and heat a dash of olive oil in a shallow frying pan.
4. Fry the salmon alongside the spring onions, on medium heat. The juice from the mango chutney will caramelize the spring onions.
5. Cover your pan and let the fish cook for about 4 minutes on each side. Using a wooden spatula, occasionally move the spring onion around the pan so it can absorb all the juices.
6. Serve! This dish goes particularly well with rice, noodles, or sweet potatoes. Today, I had it with a side of asparagus, some basmatti rice and a drizzle of soy sauce.
À la Waïki 