Luxe Recipes

Nigella Encrusted Salmon with Mango Chutney

Nigella Encrusted Salmon with Mango Chutney

This easy salmon dish is a delightful medley of Indian flavors. The tender sockeye salmon is encrusted with a black nigella seed crust before being pan-fried and served with a sweet and tangy mango chutney. The Nigella seeds not only imbue a marvelous flavor somewhere between cumin, onion and caraway, they also give the salmon a stunning contrast of colors with a black crust concealing a vibrant coral interior. Although sockeye salmon has an intense color and flavor, it's very lean, which means it will easily dry out if overcooked. Because Luxe Gourmet's DreamFreeze Sockeye Salmon is safe to eat raw, it's best to cook this to an internal temperature of 115-120 degrees F to ensure you get an ultra-moist piece of fish.

FEATURING: Wild Alaskan Sockeye Salmon
Item Qty Price
Wild Alaskan Sockeye Salmon 1.25+ (Pack) Qty: $38.00 / Pack

Sockeye Salmon encrusted with Nigella seeds panfried and served with a spicy mango chutney. #indian #food #recipe #foodporn #LuxeGourmets #entre

Makes 4 servings

Category: Entree

Preparation time:

Cooking time:

Passive time:

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 25 grams shallots, (1 large shallot) sliced thin
  • 1 tablespoon minced freshginger
  • 400 grams chopped mango
  • 25 grams raisins, (about 2 tablespoons)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon turmeric
  • 2 pods green cardamom pods, crushed
  • 1/4 teaspoon salt
  • 2 tablespoons white wine vinegar
  • 425 grams Sockeye Salmon, cut into 4 fillets
  • 1/4 cup nigella seeds
  • 1 tablespoon vegetable oil

DIRECTIONS

  1. Add 1 tablespoon of vegetable oil and the cumin to a frying pan over medium-high heat. Fry the cumin until it starts to sizzle and is fragrant.
    fry cumin in vegetable oil until fragrant and sizzling
  2. Add the shallots and ginger and fry until the shallots are tender and starting to turn brown.
    fry shallots and ginger until shallots are tender and starting to turn brown
  3. Add the mango and any accumulated juices along with the raisins, sugar, cinnamon, turmeric, cardamom and salt.

    Cook until the chutney is very thick and there is not much liquid remaining in the pan.

    Finish the chutney by adding the vinegar, and continuing to cook until most of the liquid has evaporated.
    add mango raisin sugar cinnamon turmeric cardamom and salt
  4. While the chutney is cooking, generously salt both sides of each piece of salmon.
  5. Put the nigella seeds in a small plate and coat the salmon with the seeds on all sides.
    coat the salmon on all sides with nigella seeds
  6. Preheat the oven to 350 degrees F.
  7. Heat the remaining 1 tablespoon of vegetable oil in an oven-safe frying pan and add the salmon, being careful not to lose too many of the seeds.

    Fry on one side until the salmon is cooked about 1/3 of the way up the sides. Flip the salmon and then transfer to the oven.
    heat vegetable oil and add the salmon
  8. Cook for 2-4 minutes, or until the salmon registers 115-120 degrees F in the thickest part.
  9. To plate, split the chutney between 4 plates and top with a piece of salmon.
    divide the chutney between 4 plates and top with a piece of salmon
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