I’m discovering the secret to my own personal cooking style. See, this meal wasn’t originally called “brown sugar salmon” but I made it that way because when doesn’t brown sugar make everything better? Basically, I decided that in addition to some honey in the chutney, we needed brown sugar on the salmon.
I love the mixture of sweet and savory — and it’s kind of exciting learning to mix ingredients and come up with my own style. I did a similar thing with the cookies you will hear more about later!
I never made chutney before and I’ve realized, I love it. It’s like glamorized salsa. And salsa is one of my favorite things ever! It was a nice, healthy meal and I hope you enjoy!
For recipe and directions:
3 tablespoons olive oil
1 small yellow or red onion, chopped
1 Tablespoon of brown sugar
1 jalapeno pepper, seeds and membrane removed, chopped
Salt and pepper
1 8-ounce can pineapple chunks, drained
2 tablespoons honey
2 salmon fillets, about 8 ounces each
1 tablespoon ground coriander
1 ripe mango, diced
Juice of 1 lime
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh cilantro, chopped
Heat up one tablespoon of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 cup of water. Bring to a boil and then down to a gentle simmer.
Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, brown sugar and ground coriander. Place the fillets in the hot pan, skin side up first (I don’t know if there’s a reason for it, but that’s how I cook it). Saute until just cooked through, about 5 minutes per side.
I decided to go with whole wheat rice and beans for a side dish — plus a spoonful of regular salsa.