Mango salmon

Truly basic and flavourful salmon in a sweet mango and fiery sauce – an exquisite midweek supper thought that will make them return for additional.

Fixings

•             4 salmon filets (around 520g/1lb 3oz)

•             1 tsp ocean salt pieces

•             1 tsp newly ground dark pepper

•             ½ tsp dried blended spices

•             1 tsp cayenne pepper

•             2 tbsp margarine

•             1 onion, cut

•             4 garlic cloves, finely cleaved

•             ½ red pepper, seeds eliminated, cut

•             ½ carrot, julienned (cut into slight strips)

•             1 tsp new thyme leaves

•             4 tbsp mango chutney

•             squeeze lemon juice

•             ½ Scotch cap stew, seeds eliminated, cut

Strategy

1.Rub the salmon with the salt, dark pepper, spices and cayenne. Put aside in the cooler to marinate for in any event 60 minutes.

2.Melt the margarine in an enormous griddle over a medium warmth. Include the salmon and cook the two sides until cooked through and carmelized. Eliminate from the container and put in a safe spot. Include the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelized. Eliminate the vegetables and include the mango chutney, 100ml/3½fl oz water and lemon juice to the dish. Cook until a thick sauce is framed. Add the vegetables back to the dish alongside the salmon and stew for 5 minutes, treating the salmon in the sauce. Serve right away.