Mango Chutney Salmon

Mango Chutney Salmon

  • Preparation 15 min
  • Cooking 45 min
  • Servings 4
Featured in RICARDO Magazine WINTER 2017 (p. 29)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 2 red bell peppers, seeded and cut into 3/4-inch (1.5 cm) cubes
    • 1 sweet potato, peeled and cut into 3/4-inch (1.5 cm) cubes
    • 1 onion, thinly sliced
    • 3 tbsp (45 ml) olive oil
    • 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
    • 3 tbsp (45 ml) store-bought mango chutney (see note)
    • 1/2 tsp black peppercorns, crushed
    • 2 tbsp chopped fresh parsley

Preparation

Note from Ricardo

Find mango chutney in the same aisle as Indian curry pastes and sauces.

Personal Note