mango chilli and coconut glazed salmon
Salmon
Mango Chilli and Coconut Glazed Salmon
Festive, colourful and nutritious – this glazed salmon served with oven-roasted vegetables is an easy-to-prepare meal that’s bound to impress. This recipe is also suitable for people with special dietary requirements, being both gluten and dairy-free.
Ingredients:
- 2 salmon fillets skin off
- 2 tbs roza’s gourmet mango chilli and coconut chutney
- 2 zucchinis chopped small
- 1 red capsicum chopped
- 1/2 red onion sliced
- 1 sweet potato cut into cubes
- 1 tbs extra virgin olive oil
- 1 pinch salt and pepper *to taste
Directions:
- Preheat oven to 180C.
- In a mixing bowl, toss vegetables with olive oil and a pinch of salt and pepper.
- Generously coat salmon with the chutney and set aside.
- Spread vegetables onto an oven tray and roast for 30 minutes or until tender.
- After 20 minutes of vegetables roasting, make space amongst vegetables and add salmon to tray.
- Cook in oven for a further 8-10 minutes or until salmon is cooked to liking.
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