Oven Baked Salmon with Mango Chutney

Welcome back!

Today, we have another fish recipe! It also combines with the sweet mango chutney for a exquisite combination of flavors. A fun fact about salmon: most Atlantic salmon is farm-raised, with Norway being a major producer, while most Pacific salmon is wild-caught. Our servings of salmon reflect just that, as we had farm-raised Norwegian salmon and wild Alaskan salmon. Both are delicious, though they do have some differences.

Oven Baked Salmon with Mango Chutney

Makes 4 servings

Ingredients:

Salmon

4 4-6 ounce salmon filets
Salt and pepper to taste
Paprika and/or cayenne
Any herbs/pepper flakes/other seasonings

Mango Chutney:

2 golden mangoes
Cilantro
Lime juice
Red onion

Directions:

Dry the salmon with a paper towel.
Shake some salt and pepper, along with any herbs/pepper flakes if you want.
Bake in the oven at 425° for 15 minutes. On our Breville Smart Oven Air on the airfry setting, you only need to bake at 400°. If your piece of salmon is thinner/smaller, you can bake it for a little less time (ours was pretty big).
While that's going on, make the mango chutney. Just chop everything up and mix it together.

The salmon that we had this time (shown at the top) was farm-raised, so its fat content was a little higher. On the other hand, wild caught fish tend to have less fat content and will dry out at these temperatures. To solve this, drizzle some olive oil on top and bake at 350° at 25-30 minutes. Here's a picture of some wild salmon.

As you might be able to tell, salmon is a good pairing with gnocchi, which we will be divulging our preparation methods next!

-Chefpo

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