![]() ![]() Step 3: Top Salmon with Mango Chutneyĭollop salmon with mango chutney and garnish with fresh basil leaves, if desired. Bake for 15 to 18 minutes, until the flesh is firm to the touch and easily flakes with a fork. Brush mixture over salmon fillet, and scatter pecans overtop, gently pressing to adhere. In a small bowl, combine Dijon mustard, honey, garlic, and paprika mix well. While chutney simmers, preheat oven to 425☏ and place salmon on a parchment-lined baking sheet. ![]() Add mango, mango juice, and vinegar cover, reduce heat to low, and very gently simmer for 20 minutes, stirring occasionally, until liquid reduces and mango softens. ![]() Add ginger and curry powder cook 1 minute, until aromatic. Once hot, add onion and bell pepper cook 3 to 5 minutes, until soft. The Directions Step 1: Prepare Mango Chutney Vinegar: For zingy brightness, a jolt of apple cider vinegar rounds out the chutney.Curry powder: A staple in mango chutney, curry counters the sweetness of the mango with deep, earthy flavor.Aromatics: A mix of onion, ginger, and garlic create the aromatic foundation of the fish.Juice: Either mango juice or orange juice will work for the chutney.The fruit should be firm, but with a slight give when you press into it. Mango: Look for mangoes with smooth, blemish-free skin that smell aromatic and fruity.Honey: Another ingredient that helps bind the pecan topping, honey balances the sharpness of the Dijon.It also lends sharp, tangy flavor to balance the sweetness of the honey. Dijon: Dijon mustard helps act as a glue for adhering the crushed pecans to the salmon.They include vitamins A and E, along with magnesium and a decent dose of fiber. Pecans: Don't be fooled by their rich, buttery texture and naturally sweet taste - pecans are actually super nutrient-dense.Look for a center-cut piece to ensure even cooking throughout. Salmon: You need about 1.25-1.5 lbs of salmon for this recipe, which should come in the form of a whole fillet.To check for doneness, take a sharp knife to peek into the thickest part if it's no longer translucent and easily flakes, it's likely finished. Most wild salmon varieties should cook to medium in about 15 minutes at 425☏, however if you're using a thicker, farm-raised variety, it may need more time. Not only does this method make it easier for the topping to adhere to the flesh, but it's also beautiful for presentation.This recipe calls for roasting the salmon fillet whole, as opposed to slicing it into individual portions. Serve alongside your sides of choice (for example, rice and a simple garden salad), and you have a beautiful, nutritious dinner. The salmon offers a double-dose of heart-healthy fats from the fish itself and the pecans. The basic components are fresh mango, aromatics such as onion, garlic, ginger, and peppers, curry spice, vinegar, and mango juice.Īs lovely as it served over salmon, it's equally delicious with cheese and crackers, or spread in a sandwich. Packed with good-for-you ingredients and bright, bold flavors.īoasting restaurant-quality flavor, this vibrant salmon dinner will become a family favorite.Ī staple in Indian cuisine, the mango chutney is made with wholesome ingredients, and is incredibly versatile. Pecan-Crusted Salmon with Mango Chutney is streamlined enough for weeknights, yet impressive enough for entertaining. ![]()
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