Salmon with Mango Chutney Glaze
over furikake rice with fresh dill & pickled onion4.5(368)
Calories
:Â
690 kcalProtein
:Â
24.8g proteinTotal
:Â
35 minutesDifficulty
:Â
EasyCalorie Smart
Allergens:
- Vis
- Mosterd
- Gluten
- Tarwe
- Sesamzaad
- Soja
- Selderij
- May contain traces of allergens
The mango chutney used in this recipe is naturally sweet due to the mango, of course, but it's also extra-fragrant and flavourful thanks to aromatics like garlic, ginger and lemongrass!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Carrot
2.5 g
Fresh dill
(May be present: Selderij)
60 g
White long grain rice
¼ piece
Cucumber
20 g
Mango chutney
(Contains: Mosterd)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ piece
Red onion
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ teaspoon
Mustard
½ tablespoon
Olive oil
½ tablespoon
White wine vinegar
1 teaspoon
[Reduced salt] soy sauce
½ teaspoon
Sugar
½ piece
Low sodium vegetable stock cube
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2888 kJ
Calories690 kcal
Fat31.7 g
Saturated Fat5 g
Carbohydrate74.7 g
Sugar12.7 g
Dietary Fiber5.6 g
Protein24.8 g
Salt1.6 g
Potassium306 mg
Calcium48 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Pan
•Small Bowl
•Large Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the carrot into thin crescents.
- Transfer the carrot to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes, then set aside to cool.
2
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 12 - 15 minutes, then drain and set aside.
- Slice the onion into thin half rings.
- In a small bowl, combine the white wine vinegar and the sugar with half of the onion. Season to taste with salt and set aside.
3
- Finely chop the dill.
- In a large salad bowl, combine the extra virgin olive oil with the mustard and the dill.
- Add 1 tsp mango chutney per person, mix well and season to taste with salt and pepper.
4
- In a small bowl, combine the rest of the mango chutney with the soy sauce, along with some sambal as preferred.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the fish on its skin with the rest of the onion for 2 - 3 minutes. Flip and then fry for 2 minutes on the other side.
- Lower the heat and add half of the mango chutney-soy sauce mixture.
- Fry the fish for 1 more minute, ensuring it is evenly coated.
5
- Dice the cucumber and transfer to the dressing.
- Add the carrot, then toss well to combine.
- To the rice, add the furikake and the pickling liquid from the onion. Mix well to combine.
6
- Serve the rice on deep plates and arrange everything on top.
- Drizzle over the rest of the mango chutney sauce.
