Glazed Salmon with Soy Sauce on Mango-paprika Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g salmon fillet (s), boneless, with skin
- 1 large red pepper (s)
- 1 large bell pepper (s), green
- 1 mango (s)
- 4 spring onion (s)
- 1 piece (s) ginger, approx. 4 x 4 cm
- 1 chilli pepper (s), red
- 2 tomato (s)
- 0.25 ¼ bunch coriander
- 6 tablespoon sugar, brown
- 60 ml soy sauce, light
- 1 pinch chili powder
- Unflavoured oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the vegetables for the mango and pepper chutney. Core the peppers and tomatoes and cut into 1 x 1 cm cubes. If you want, you can peel the tomatoes beforehand. Save the seeds and the liquid from the tomatoes. Peel the mango, remove the pulp from the stone and cut into 1 x 1 cm cubes. Cut the spring onions into small rings. The lower white part is not required, but can also be used. Peel the ginger and dice it very small. Remove the stems from the coriander leaves, chop them finely and place them separately in a bowl. Core and dice the chilli pepper. Put the bell pepper, tomato, mango, spring onion, ginger and chilli in a bowl.
- Heat a small saucepan over half the flame. Caramelize 1 tablespoon of sugar in it. As soon as the sugar becomes liquid, add the tomato seeds and the liquid from the tomatoes and stir so that the sugar and tomato seeds combine. Simmer on a low flame or level 1 for electric stoves. Season with salt, pepper and chili powder and stir occasionally. Let it simmer until it has a jam-like consistency.
- Rinse the fish and divide into 2 equal portions. Sear the skin on the skin side in a preheated pan. As soon as the lower half of the fish fillet turns light, reduce the heat to a medium flame and turn the fish. Fry the meat for about 1 minute. Remove from pan and set aside on a slightly warmed plate. Increase the heat to 3/4 of maximum, add 5 tablespoons of sugar to the pan and let it caramelize. As soon as the sugar has liquefied, deglaze with the soy sauce. Reduce the heat and simmer for 2-3 minutes.
- Once the fish is removed from the pan, heat the oil in a wok or large pan. Put the peppers, tomatoes, mango, spring onions, ginger and chilli in the wok and fry until hot. Season with salt and pepper. After 3 minutes, stop the heat and add the chopped coriander.
- Position the fish in the middle of a plate and pour the soy syrup sauce over it. Add a serving of mango and paprika chutney and 1 teaspoon of tomato jam.
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