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Smart Mango Glazed Salmon

Smart Mango Glazed Salmon

with Curried Chickpeas and Crispy Shallots

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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:
Under 650 Calories
•Spicy
•Under 50g of Carbs
Allergens:
Salmon
•Wheat
•Soy
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium
serving amount

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 traces of: Gluten)

4 tbsp

Mango Chutney

(May contain traces of: Gluten, Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Milk, Wheat)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Mustard, Sesame, Tree nuts, Milk, Wheat, Peanuts)

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Sesame, Soy, Sulphites, Tree nuts, Milk, Wheat, Peanuts, Triticale)

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Pepper*

1.33 tbsp

Oil*

Calories700 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate58 g
Sugar23 g
Dietary Fiber12 g
Protein35 g
Cholesterol95 mg
Sodium1460 mg
Trans Fat0.3 g
Potassium1700 mg
Calcium150 mg
Iron4.5 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.
•Strainer
•Medium Bowl
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Aluminum Foil

Cooking Steps

Prep
1
  • 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.
Cook carrots
2
  • 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.
Cook chickpeas
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, 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.
Cook salmon
4


  • 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.**
Finish and serve
5
  • 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.

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