3 tablespoons vegetable oil
1 small red onion, chopped
1 large jalepeno, seeded and chopped
Salt and freshly ground black pepper
1 8-ounce can pineapple chunks in natural juices, drained
2 tablespoons honey
4 6-ounce salmon fillets
1 tablespoon ground coriander
1 ripe mango, peeled and diced
Juice of 1 lime
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh cilantro, chopped
Steamed asparagus, snap peas, or green beans
Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil. Add the red onions and jalapenos and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted.
Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
Transfer the sauteed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney. Serve with the asparagus, snap peas, or green beans.
This meal was very quick and easy to make. It probably only took me about 20 minutes, start to finish. I was afraid, because I knew my husband wouldn't eat the chutney, and I put a whole jalapeno in it, that it would be ruined. But really, the whole meal turned out very good. The chutney was not spicy at all - I suggest that if you want it to be spicy, put the seeds in with the pepper. I didn't use a mango because I'm allergic to them :( I used a peach instead. It was good, but I bet a mango would have made it a lot better. The only thing I changed was to add the vegetable to the ingredient list.