4 Cloves of garlic, finely minced
1 Tsp. Coconut Oil
½ Cup Mango Chutney
½ Cup of water
Salt and Pepper to taste
2. Add the mango chutney and water and cook for about five minutes until the glaze starts to get thick.
I really like salmon and eat it several times a week (need to get those Omegas in) so having a couple of go to recipes that are fast and easy in my arsenal is a must. This is one of them. I buy a jar of Crosse and Blackwell Mango Chutney at my grocery store and keep it just for this recipe (FYI: I also use it on chicken straight out of the jar!) You can find it in the aisle with jams and jellies.
A great side dish with this is my Coconut & Cashew Cauliflower Rice. It is a little spicy and some crunch from the nuts, which is just perfect with this slightly sweet and garlicky fish. Shoot me an email and let me know what you think.