Sauteed Salmon with Mango-Pineapple Chutney

This is another recipe adapted from the thrift store book of recipes. It was a big hit with my husband. We'll definitely be having this one again; next time we will probably use pineapple tidbits rather than chunks.

3 Tbsp vegetable oil
1 small red onion, chopped
1 large jalapeno, seeded and chopped
Salt and freshly ground black pepper
1 small can of pineapple chunks in natural juices, drained
1 Tbsp honey
4 6 oz salmon fillets (this recipe would really be great with any kind of fish)
Ground coriander
1 ripe mango, peeled and diced
Juice of 1 lime
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped


Heat a sauce pan over medium high heat with 1 Tbsp vegetable oil. Add the red onions and jalapenos and season with salt and pepper; cook 3-4 minutes. Add the pineapple, honey and 1 cup water, turn the heat down and simmer for about 5 minutes.

While the chutney is cooking, pre-heat a medium skillet over medium-high heat with the remaining vegetable oil. Season the salmon with coriander (approx. 1 tsp per fillet). Add the seasoned salmon to the hot pan and cook approx. 3-4 minutes on each side.

While the salmon is cooking, finish the chutney; add the mango, lime juice, parsley, and cilatro, stir to combine, and then remove from heat.