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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mango Chutney Salmon Recipe

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This recipe for Mango Chutney Salmon is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red bell peppers, seeded and cut into 3/4-inch cubes
1 sweet potato, peeled and cut into 3/4-inch cubes
1 onion thinly sliced
3 tablespoons olive oil
1 ½ lb skinless salmon cut into 4 steaks
½ teaspoon black peppercorns, crushed
2 tablespoon fresh parsley chopped
Directions:
Directions:
1. With the rack in the middle position, preheat oven to 400º. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, combine the vegetables and 2 tablespoon of the oil. Season with salt and pepper.
Bake for 45 minutes or until golden brown.
3. In a large skillet, over high heat, brown the salmon in the remaining oil for 4 minutes. Flip and continue cooking until the desired doneness, brushing several times with the mango chutney. Sprinkle with crushed peppercorns and parsley. Season with salt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 Prep 45 minutes cooking
Personal Notes:
Personal Notes:
You can find mango chutney in the same aisle as Indian curry pastes and sauces.

 

 

 

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