Roasted Salmon With Mango Lime Chutney

This superb dish features a sweet-and-sour chutney made wirh mangos, jalapeno, ginger, ground cumin and fresh mint leaves. It works perfectly with roasted salmon served warm or cold as part of a salad plate.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons red onions, finely chopped
• 2  garlic cloves, finely chopped
• 1  tablespoon fresh ginger, chopped
• 0.5 (300 g) bag  Europe's Best Sunburst Mangoes, defrosted, cut into smaller pieces
• 2  teaspoons  fresh jalapeno peppers, chopped or 1⁄2 teaspoon  hot pepper sauce
• 3  tablespoons lime juice
• 1  tablespoon brown sugar or 1  tablespoon granulated sugar
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 2  tablespoons fresh mint leaves, chopped

• SALMON

• 4  salmon fillets, skin removed
• 2  tablespoons olive oil
• 2  tablespoons lime juice or 2  tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just 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 oven , 400F, for 8-10 minutes, or until fish flakes easily with a fork. Serve Salmon with chutney.
4. MAKE AHEAD: Chutney can be prepared, covered and refrigerated, one day ahead. Reheat or serve cold.