My husband and I very rarely have a drink during the week, at the most maybe a glass of wine or a beer. So when I walked into the kitchen after work last week and saw a bottle of Jameson on the counter I was a little confused. I was happy to see that it wasn’t because he had a bad day but rather he was surprising with me a healthy dinner.
By now it may be obvious that we are big salmon people since I have already posted recipes for teriyaki salmon with creamy with sriracha sauce and salmon over lentils. It’s true, we just can’t get enough of this yummy superfood.
I was so psyched to try Joe’s new spin on our favorite protein and was so impressed by the way he layered the flavors of this dish and his beautiful plating. He was inspired by a spicier habanero version of the dish he found on CHEZSPENCE but knew I wouldn’t touch it if it had any kind of kick so he opted for some milder swaps. The only time I have ever had a mango was when we visited St. Lucia on vacation so tasting them at home felt like an exotic treat. After eating this dinner I decided I definitely need to work late more often if I am going to come home to dishes like this one.
Here is the recipe…
Whiskey-Glazed Salmon with Mango Chutney over Arugula Salad (serving size 2)
For the salmon
4 small salmon fillets
1/2 cup whiskey
1 tbsp low sodium soy sauce
1 tbsp brown sugar
2 tsp dijon mustard
For the glaze
1/2 lb fresh mango, diced
1 tomato, seeded and diced
2 orange bell peppers diced
2 tbsp minced fresh cilantro
1/2 tsp salt
For the salad
1 bag arugula
Preheat your oven to 400 degrees
Make the chutney by adding all the ingredients in a bowl, stir, cover and put into the fridge.
In a small saucepan , combine whiskey, soy sauce, brown sugar, and dijon. Whisk to combine and put it over LOW heat. Allow it to simmer and whisk occasionally for 7-8 minutes until it has reduced and thickened a bit, then take it off the heat.
Coat a separate pan in olive oil and place it over medium-high heat until the oil is hot. Season the salmon filets with salt and place them in the skillet, skin side down. Allow them to cook on each side for about 3-4 minutes until brown. Transfer them to a baking sheet, brush with the whiskey glaze, and let them finish cooking in the oven for about 5 minutes.
While the salmon is in the oven prepare your arugula on the plate you are serving the salmon on and dress lightly with olive oil and balsamic. You can add a pinch of sea salt for a little more flavor.
Once the salmon is finished brush the fillets again with glaze, and top with chutney. Garnish with lemon and enjoy!