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Smart Mango Salmon
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Smart Mango Salmon

Smart Mango 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 perfectly sticky, then paired with a curried chickpea stew... but wait there's more! Topped with crispy bits of crunchy shallots, it's the perfect bite every time.

Tags:
Carb Smart
Calorie Smart
Low CO2
Allergens:
Salmon/Saumon
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 Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

370 mL

Chickpeas

170 g

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

Calories610 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate43 g
Sugar16 g
Dietary Fiber9 g
Protein34 g
Cholesterol70 mg
Sodium1280 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
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 half of the chickpeas to a medium bowl. Using a fork, gently press on 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 mashed and whole chickpeas, Cumin-Turmeric Spice Blend, vegetable stock powder, 1 tbsp (2 tbsp) butter, 1 tbsp (2 tbsp) mango chutney and 1 1/2 cups (3 cups) water, then stir to combine.Bring curry to a boil, then reduce heat to medium-low. Cover with a lid, then cook, stirring occasionally, until curry is slightly thickened and fragrant, 6-8 minutes.Remove from heat and cover to keep warm.

Cook salmon
4

Meanwhile, line a baking sheet with aluminum foil.Pat salmon dry with paper towels, then season with salt and pepper.Arrange salmon on prepared 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 chickpeas. Season with salt and pepper, to taste, then stir to combine.If desired, gently remove and discard salmon skin by sliding a spatula between salmon and salmon skin.Divide curry and salmon between bowls.Sprinkle half the crispy shallots (use all for 4 ppl) and remaining cilantro over top.