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The chutney is the star of the show. This tangy, sweet sauce dances on your tongue and brings the salmon to life.
6 salmon fillets
Gefen Salt, to taste
black pepper, to taste
2 tablespoons oil, such as Gefen Cottonseed Oil
3 large mangoes, diced (about 4 cups)
1/2 cup sugar
1/4 cup Tuscanini Lemon Juice, or fresh
pinch of Gefen Salt
1/4 teaspoon grated ginger
1 tablespoon finely diced red bell pepper (optional)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic (optional)
1 red beet, spiralized
1 golden beet, spiralized
Pat the fillets dry and season with salt and pepper to taste.
In a skillet, heat the oil. Add salmon, placing it skin side down. Sear over medium-high heat for six minutes per side, working in batches so as not to overcrowd the pan. Set aside.
In a saucepan, stir together the mango, sugar, lemon juice, salt, and ginger. Add the red pepper and garlic, if using.
Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, until the mango is just tender and its color deepens (don’t overcook, or it will become mushy).
Top salmon with mango chutney and serve with spiralized beets.
Photography and Styling by Chay Berger
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