Salmon with Mango Chutney Glaze
over furikake rice with fresh dill & pickled onion
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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. 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.
- 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.
- Serve the rice on deep plates and arrange everything on top.
- Drizzle over the rest of the mango chutney sauce.
