Salmon and Mango Chutney with Pumpernickel


mangoes 

Ingredients:

  • 2 cups diced mango
  • 1/3 cup chopped shallots
  • 1/4 cup dried currants
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon pepper
  • 2 teaspoons ginger
  • 8 slices pumpernickel bread, toasted
  • 12 ounces thinly sliced salmon
  • 16 ounces baby spinach

Directions:

  1. Combine the first 8 ingredients in a saucepan over medium hat. Bring to a simmer, cover, and cook for 5 minutes. Uncover and cool for 15 minutes or until liquid is absorbed.
  2. Spread about 1/3 cup mango mixture over each of the 4 bread slices. Top with 3 ounces of salmon and 4 spinach leaves. Top with bread

Yield:

4 servings


 
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  • Nutrition Tip

    Salmon is an excellent source of protein and omega-3 fatty acids.

    Omega-3 fatty acids reduce inflammation, strengthen the immune system, and decrease the risk of cancer, heart disease, and depression.

    Salmon is also a good source of B vitamins, thiamine, niacin, and Vitamin D.

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