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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit(s)
Chickpeas
1 unit(s)
Carrot
7 g
Cilantro
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Pepper*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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 chickpeas until they just burst.
- Heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil and carrots. Season with salt and pepper. Cook, stirring often until tender-crisp, 3-4 min.
- 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, then stir to combine.
- Bring 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.
- Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a foil-lined baking sheet. Spread 1/2 tbsp mango chutney over each piece of salmon.
- 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.**
- Add half the cilantro to 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 salmon skin.)
- Divide stew and salmon between bowls.
- Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.