Salmon with tomato-ginger chutney and cardamom rice

Gluten Free, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving

35 Minutes

This easy, Indian-inflected tomato and ginger chutney hits just the right note between spicy and sweet. Paired with our fragrant cardamom rice, it elevates simple roast salmon into an indulgent yet nourishing dinner.

Ingredients

  • ¾ cup basmati rice
  • ½ teaspoon cardamom
  • ½ teaspoon cardamom
  • 1 to 2 garlic cloves
  • ½ ounce fresh ginger
  • Fresh mint
  • 1 tablespoon tomato paste
  • ¾ cup diced tomatoes
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • Two 6-ounce wild Alaskan salmon fillets
  • 1 to 2 shallots
  • 1 to 2 garlic cloves
  • ½ ounce fresh ginger
  • Fresh mint
  • 1 tablespoon tomato paste
  • ¾ cup diced tomatoes
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • Two 6-ounce wild Alaskan salmon fillets

Instructions

1

Prep the rice

Heat the oven to 400ºF.
  • Rinse the rice until the water runs clear.
In a small pot, bring 1½ cups salted water to a boil. Add the rice and cardamom, cover, reduce to a simmer, and cook until the water is absorbed, and the rice is tender, 20 to 25 minutes. While the rice cooks, make the chutney and roast the salmon.

2

Prep and cook the chutney

  • Peel and thinly slice the shallot.
  • Finely chop the garlic.
  • Peel and finely chop the ginger.
  • Pick the mint leaves and coarsely chop; discard the stems.
In a medium pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, and ginger, and season with salt. Cook until the shallots start to soften, 2 to 3 minutes. Stir in the tomato paste. Add ¼ cup water, the tomatoes, brown sugar and rice vinegar. Bring to a boil, reduce to a simmer, and cook, stirring a few times, until the liquid is reduced by about half and the chutney has thickened, 15 to 20 minutes. Remove from heat. Stir in the mint, and season to taste with salt. While the chutney cooks, roast the salmon.

3

Roast the salmon

Put the salmon on a baking sheet, rub all over with 1 to 2 teaspoons oil, and season generously with salt and pepper. Roast the salmon in the oven until the fish is opaque and flaky, 10 to 12 minutes.

4

Serve

Transfer the rice to individual plates. Top with the salmon, garnish with the chutney, and serve.

Nutrition per serving: Calories: 690, Protein 44 g, Total Fat: 20 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 4 g, Saturated Fat: 3.5 g, Cholesterol: 75 mg, Carbohydrates: 82 g, Fiber: 3 g, Added Sugar: 14 g, Sodium: 580 mg,

Similar Recipes

Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free