Serve with steamed asparagus, snap peas, or green beans.

　　

Ingredients

4 servings

　　3 tablespoons vegetable oil

　　1 small red onion, chopped

　　1 large jalapeño, seeded and chopped

　　Salt and freshly ground black pepper

　　1 8-ounce can pineapple chunks in natural juices (such as Dole brand), drained

　　2 tablespoons honey (a couple of good drizzles)

　　4 6-ounce salmon fillets

　　1 tablespoon ground coriander

　　1 ripe mango, peeled and diced

　　Juice of 1 lime

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　1/4 cup fresh cilantro (a generous handful), chopped

　　

Step 1

Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.

　　

Step 2

While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.

　　

Step 3

While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.

　　

Step 4

Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.

　　Rachael Ray 365: No Repeats