This Mango Chutney Glazed Salmon may become one of my favorite ways to prepare salmon. It is so simple and so delicious. The side Mango Chutney Salad with Mandarin Oranges is a must!
Tip : I have included my recipe for Mango Chutney, but you can easily substitute with store bought chutney, or even store bought orange marmalade. Either would be delicious.
Ingredients
Mango Chutney Glazed Salmon
- 2 salmon filets about 3 oz each
- 1/2 tbsp olive oil
- 1 tbsp mango chutney or fruit marmalade
- 2 tbsp water
- kosher salt and freshly ground black pepper
Mango Chutney Salad
- 1 head Romaine lettuce cut into 1" ribbons
- 1/2 14oz can mandarins
- 1/3 small thinly sliced red onion
- 1/3 cup toasted sliced almonds
- 2 tbsp mango chutney
- 3 tbsp Hellman's Real Mayonnaise
- 1-2 tbsp cider vinegar
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Season 2 salmon filets with kosher salt and freshly ground black pepper. Set aside until ready to cook
- Combine 1 tbsp mango chutney and 2 tbsp water and stir to combine. This will be the glaze for the salmon
Cooking the Salmon
- Heat 1/2 tbsp olive oil or just enough oil to barely cover the bottom of a small skillet and heat over medium high heat for 1-2 minutes.
- Add seasoned salmon to the pan, skin side down, and sear for 3 minutes without moving the salmon. Glaze the top of the salmon with the mango chutney water mixture.
- Turn the salmon so that it is skin side up and chutney side down in the pan. Sear for another 3 minutes. After 3 minutes, turn the salmon to sear the sides of the salmon until nicely browned, less than a minute per side. Remove from heat, tent with foil to keep warm.
Mango Chutney Salad
- Slice 1 head Romaine lettuce into 1" ribbons into a medium sized mixing bowl, reserve 1/3 small thinly sliced red onion and 1/2 14oz can mandarins and refrigerate until ready to assemble.
- Combine 2 tbsp mango chutney, 3 tbsp Hellman's Real Mayonnaise and 1-2 tbsp cider vinegar. Taste after adding 1 tbsp of vinegar, the amount to add depends on how sweet the chutney is. Season with kosher salt and freshly ground black pepper. Set aside until ready to assemble the salad.
Serving
- Toss Romain with the dressing. Place salad on serving plates and top with sliced red onion, mandarins and sprinkled with 1/3 cup toasted sliced almonds.
- Add seared salmon and serve.
I like to soak raw onions in a bit of vinegar to remove that acid raw taste. So, while you are mixing the salad dressing ingredients, pour a bit of cider vinegar in a small ramekin and add the sliced onions.
