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Cookbooks
December 2011

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

Serve with steamed asparagus, snap peas, or green beans.

Recipe information

  • Yield

    4 servings

Ingredients

3

tablespoons vegetable oil

1

small red onion, chopped

1

large jalapeño, seeded and chopped

Salt and freshly ground black pepper

1

8-ounce can pineapple chunks in natural juices (such as Dole brand), drained

2

tablespoons honey (a couple of good drizzles)

4

6-ounce salmon fillets

1

tablespoon ground coriander

1

ripe mango, peeled and diced

Juice of 1 lime

1

/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

1

/4 cup fresh cilantro (a generous handful), chopped

Need to make a substitution?

Preparation

  1. Step 1

    Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.

    Step 2

    While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.

    Step 3

    While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.

    Step 4

    Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.

Rachael Ray 365: No Repeats
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