Pecan-Crusted Salmon with Mango Chutney
Pecan-Crusted Salmon with Mango Chutney is an easy, yet impressive, dinner perfect for weeknight cooking or entertaining. Healthy, delicious, and sure to become a family favorite.
Servings: 5
Equipment
- Medium-large skillet
- Baking sheet
Ingredients
- 1 Tbsp. neutral cooking oil
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped red bell pepper
- 1 Tbsp. grated fresh ginger
- 1 tsp. kosher salt, divided
- 2 tsp. curry powder
- 2 cups finely chopped fresh mango
- 1/2 cup mango juice (sub fresh orange juice)
- 1 Tbsp. apple cider vinegar
- 1.25-1.5 lbs. center-cut salmon (whole fillet, skin-on)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. honey
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 cup very finely chopped pecans
- Optional garnish: fresh basil
Instructions
- Heat oil in a skillet over medium heat. Once hot, add onion and bell pepper; cook 3 to 5 minutes, until soft. Add ginger and curry powder; cook 1 minute, until aromatic. Add mango, mango juice, and vinegar; cover, reduce heat to low, and very gently simmer for 15 to 20 minutes, stirring occasionally, until liquid reduces and mango softens.Season with 1/2 tsp. salt, and transfer to a bowl.
- While chutney simmers, preheat oven to 425°F and place salmon on a foil-lined baking sheet. Season flesh with remaining 1/2 tsp. salt.In a small bowl, combine Dijon mustard, honey, garlic, and paprika; mix well. Brush mixture over salmon fillet, and scatter pecans overtop, gently pressing to adhere. Bake for 15 to 18 minutes, until the flesh is firm to the touch and easily flakes with a fork.Serve with mango chutney, and garnish with fresh basil, if desired.
Notes
- Make-Ahead: The mango chutney can be made up to 3 days ahead. Keep refrigerated, and warm on the stovetop or in the microwave before serving.
- Store: Store leftover salmon in the refrigerator for 1 to 2 days.
- Reheat: It's important to reheat the salmon slow and gently to avoid drying it out. Here are different methods of reheating:
- To reheat in a skillet: Heat a nonstick skillet over medium. Once hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.
- To reheat in the oven: Place salmon on a foil-lined baking sheet and cook at 300ºF until warm, about 10 to 15 minutes, depending on size.
- To reheat in the microwave: Gently warm in medium-low power mode just until warmed through.
Nutrition
Serving: 6oz. portion | Calories: 466kcal | Carbohydrates: 20g | Protein: 35g | Fat: 28g | Saturated Fat: 3g | Sodium: 720mg | Fiber: 1g | Sugar: 14g