Thursday, August 23, 2007

Sauteed Salmon with Spicy Fresh Mango-Pineapple Chutney

Another RR recipe from 365: No Repeats tonight. I was a little gunshy about this one after last night, since pineapple and mango are both possible latex allergy triggers, but all seems to be well.

This isn't particularly groundbreaking, but I did love the flavor of ground coriander on the salmon. I might have to slap some on anytime I make salmon from now on! The outside of the fillets crisped up perfectly for me. And the skin on the tasty. Is it bad to eat the skin? Oh well, I don't care.

3 tablespoons olive oil
1 small yellow or red onion, chopped
1 jalapeno pepper, seeds and membrane removed, chopped
Salt and pepper
1 8-ounce can pineapple chunks, drained
2 tablespoons honey
2 salmon fillets, about 8 ounces each
1 tablespoon ground coriander
1 ripe mango, diced
Juice of 1 lime
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh cilantro, chopped
3/4 - 1 pound green beans, ends trimmed

Heat up one tablespoon of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 cup of water. Bring to a boil and then down to a gentle simmer.

If you want to serve steamed green beans with this, as I did, put a pot with a couple of inches of water on to boil, then get on with the salmon. Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, and ground coriander. Place the fillets in the hot pan, skin side up first (I don't know if there's a reason for it, but that's how I cook it). Saute until just cooked through, about 5 minutes per side, depending on the thickness.

While the fish is cooking, put the beans in a steamer insert and place inside the pot of boiling water. Season with salt and clamp a lid on for 5 minutes. To finish the chutney, add the mango lime juice, parsley, and cilantro, stir to combine, and turn off the heat.

Serve each piece of salmon with some of the chutney on top and with green beans on the side.

There are different theories about the best way to cut mango. The easiest way for me is to cut down each side of the large, flat pit in the middle so you have what resembles two halves of a sphere. Hold one half in your hand, take your knife and, being very careful not to pierce the skin of the mango , cut grindlines into the meat of the fruit. Flip the skin inside out, and voila, you have mango cubes! If you are a master of dexterity, cut the cubes free from the skin. If you're not (like me), just pull them off.

Rating: This is not awesome
It was fine, but I'm not wowed.

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