Curried Salmon with Mango Chutney

I love salmon, curry, and mangos.  Combined this made a simple and delicious meal with a flavorful and fruity topping. 

Recipe adapted from Food Network

Ingredients:

2 pound salmon filet

1-2 tablespoons olive oil

1 small shallot thinly sliced

1 ½ teaspoons curry powder

¼ cup golden raisins

2 tablespoons white wine vinegar

1-2 tablespoons chopped fresh mint

1 mango diced

Directions:

1. Preheat oven to 350 degrees.  Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Paint the salmon with olive oil.  Sprinkle 1 teaspoon of curry powder over the salmon and gently rub it in.
3. Spray a nonstick pan with olive oil spray.  Sauté the shallot and curry powder for 2-3 minutes over medium heat.
4. Stir in the mango, raisins, 2 tablespoons of vinegar, and 1 cup water.
5. Reduce the heat to medium low and simmer stirring lightly mashing the mango chunks until curry thickens for 10-15 minutes.
6. Bake the salmon for 30 minutes.  Top salmon with mango chutney.
7. Note: I served this with melting sweet potatoes and blueberry maple roasted Brussels sprouts (see recipes in Sides/Salads).