Smart Mango Glazed Salmon
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Smart Mango Glazed Salmon

Smart Mango Glazed Salmon

with Curried Chickpeas and Crispy Shallots

Warm your belly and your soul with this hearty salmon dinner! Salmon fillets are topped with mango chutney and roasted until sticky, then paired with a curried chickpea stew! Topped with crispy bits of crunchy shallots, this meal delivers the perfect bite every time.

Tags:
Carb Smart
Quick
Low CO2
Allergens:
Salmon
Sulphites
Wheat
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

370 mL

Chickpeas

1 unit(s)

Carrot

14 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Mango Chutney

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1.5 tsp

Cumin-Turmeric Spice Blend

7 g

Cilantro

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber9 g
Protein33 g
Cholesterol95 mg
Sodium1290 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Bowl
Peeler
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Paper Towel
Aluminum Foil

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.Roughly chop cilantro.Using a strainer, drain and rinse chickpeas.Add chickpeas to a medium bowl. Using a fork, gently mash until they just burst.

Cook carrots
2

Heat a large pot over medium heat.When the pot is hot, add 1 tbsp (2 tbsp) oil and carrots. Season with salt and pepper. Cook, stirring often until tender-crisp, 3-4 min.

Cook chickpea stew
3

Add chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/4 cups (2 cups) water. Stir to combine.Bring chickpea stew to a boil, then reduce heat to medium-low. Cover with a lid, then cook, stirring occasionally, until stew is slightly thickened and fragrant, 6-8 minutes.Remove from heat and cover to keep warm.

Cook salmon
4

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange on a foil-lined baking sheet. Spread 1/2 tbsp mango chutney, then drizzle 1/2 tsp oil over each piece of salmon. Broil in the middle of the oven until lightly charred and cooked through, 7-10 min.**

Finish and serve
5

Add half the cilantro to chickpea stew. Season with salt and pepper, to taste, then stir to combine.If desired, gently remove and discard salmon skin. (TIP: Remove skin by sliding a spatula between salmon flesh and skin.)Divide stew and salmon between bowls.Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.