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Roasted Salmon with Mango Lime Chutney

The sweet-and-sour chutney is a terrific condiment with salmon, but teams well with poultry, lamb, pork, burgers and even grilled cheese sandwiches. Keeping mango in small pieces adds texture to the chutney. It can also be served at room temperature or cold. Salmon can also be cooked ahead, chilled and served as part of a salad plate, luncheon or summer supper menu.

Preparation Time: 30 minutes
Cook Time: Chutney – 10 minutes, Salmon – 10 minutes
Serving: 4 servings

Ingredients:

Chutney:
•   30 mL (2 tbsp) olive oil
•   250 mL (1 cup) finely chopped red onion
•   2 cloves garlic, finely chopped
•   15 mL (1 tbsp) chopped fresh ginger
•   300 g (1/2 bag) Europe's Best® Sunburst Mangoes, defrosted, cut into smaller pieces
•   10 mL (2 tsp) chopped fresh jalapeno pepper or (1/2 tsp/2 mL) hot pepper sauce
•   45 mL (3 tbsp) lime juice
•   15 mL (1 tbsp) brown or granulated sugar
•   2 mL (1/2 tsp) ground cumin
•   2 mL (1/2 tsp) salt
•   30 mL (2 tbsp) chopped fresh mint leaves

Salmon:
•   6 oz / 175 g (4) salmon fillets, skin removed
•   30 mL (2 tbsp) olive oil
•   30 mL (2 tbsp) lime or lemon juice
•   2 mL (1/2 tsp) salt
•   2 mL (1/2 tsp) pepper

Preparation:

1.  In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2 to 3 minutes, or until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasionally, for 5 minutes until moisture has evaporated. Remove from heat, transfer to serving dish. Garnish with mint. Let stand while salmon cooks.
2.  For the salmon, arrange salmon on a parchment-lined baking sheet. In a small dish, combine oil, juice, salt and pepper. Brush onto all sides of salmon.
3.  Roast salmon in a preheated 400ºF (200ºC) oven for 8 to 10 minutes, or until fish flakes easily with a fork. Serve salmon with chutney.

Make Ahead:
Chutney can be prepared, covered and refrigerated one day ahead. Reheat or serve cold.

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