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

Comments

Fig Crème Fraîche Cake

Welcome back! Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together. One add a time, add the eggs and mix thoroughly. Add in the vanilla ...

Brownie Cheesecake

Welcome back to Chez Chefpo! Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...

Pearl Meatballs

Welcome back! Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...

Search This Blog