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.
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.
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,.
Roast salmon in a preheated oven , 400F, for 8-10 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.