Salmon with Mango Chutney Glaze

Name: Salmon with Mango Chutney Glaze over furikake rice with fresh dill & pickled onion
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Salmon fillet; 1 piece Carrot; 5 g Fresh dill; 120 g White long grain rice; ½ piece Cucumber; 40 g Mango chutney; 1 sachet(s) Furikake; 1 piece Red onion; 1 tablespoon Extra virgin olive oil; 1 teaspoon Mustard; 1 tablespoon Olive oil; 1 tablespoon White wine vinegar; 2 teaspoon [Reduced salt] soy sauce; 1 teaspoon Sugar; 1 piece Low sodium vegetable stock cube; to taste Sambal; to taste Salt and pepper

over furikake rice with fresh dill & pickled onion

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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!

Tags:

Calorie Smart

Allergens:

Vis

•Mosterd

•Gluten

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

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)2870 kJ

Calories686 kcal

Fat31.4 g

Saturated Fat5 g

Carbohydrate73.3 g

Sugar18.9 g

Dietary Fiber7.9 g

Protein25 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

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.

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.

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.

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 and fry the fish on its skin 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.

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.