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.
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)
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*
Nutrition Values
Utensils
Instructions
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.
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 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.
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.**
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.