Prep 10 mins
Cook 15 mins
Chutney creates a gorgeous effortless glaze for an Indian-spiced salmon. Serve with parselied potatoes and steamed green beans. (originally revised from Chatelaine mag.)
- 2 (6 ounce) salmon fillets, 1 inch thick
- 1 teaspoon dark sesame oil (or olive oil)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper, freshly ground
- 1 -2 teaspoon ground cumin
- 2 tablespoons mango chutney (or your favourite chutney)
- 1 green onion
- Preheat oven to 450f degrees.
- Line a rimmed baking sheet with foil; place salmon, skin side down, on foil.
- Brush tops of fish with oil, sprinkle with cumin, salt and pepper, then rub into fillets; spoon chutney over top and spread to edges.
- Roast in centre of preheadted oven until knife tip inserted into thickest part of salmon comes out warm, about 12 to 15 minutes. Chop green onion and sprinkle over fish before serving.
Nice chutney glazed salmon! I'm thinking of rubbing more Indian spices on the salmon, for depth of flavor.
WHAT A GREAT WAY TO DRESS UP THE OL' SALMON! We eat salmon probably 5-6 times a month, so any new & exciting way to dress it up (as in this recipe) is just what we like! Simple to make, too, & what I like about it is you only have to vary the kind of chutney (& I usually have 3-4 kinds around, mostly homemade) to offer a new taste experience! Thanks so much for sharing a great recipe keeper! [Made & reviewed in the I Recommend tag game]
Easy, quick, and a very good flavor. I used the sesame oil, mango chutney, and omitted the salt. Thanks for sharing!