Low Carbs Recipes Salmon With Mango Chutney

Salmon with Mango Chutney recipe Eat Smarter USA

Heat oil in a pan and cook the salmon fillets briefly on both sides. Wrap salmon in aluminum foil and bake in preheated 180°C (approximately …

Servings: 4Total Time: 30 mins

Preview

See Also: Share RecipesShow details

PecanCrusted Salmon with Mango Chutney Dishing …

While chutney simmers, preheat oven to 425°F and place salmon on a parchment-lined baking sheet. Season flesh with remaining ½ …

Rating: 5/5(2)
Total Time: 50 minsCategory: Entree, SeafoodCalories: 466 per serving1. Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 3 to 4 minutes, until softened. Add ginger, curry powder, and 1/2 tsp. salt; cook 1 minute, stirring often. Add mango, mango juice, and vinegar; cover, reduce heat to low, and cook 20 minutes, stirring occasionally, until juice reduces and mango softens. Transfer to a bowl.
2. Meanwhile, preheat oven to 425°F and place salmon on a parchment-lined baking sheet. Season with remaining 1/2 tsp. salt.
3. In a small bowl, combine Dijon mustard, honey, garlic, and paprika; mix well. Brush mixture over salmon fillet, and scatter pecans overtop. Bake for 13 to 15 minutes, or until desired degree of doneness. Serve with mango chutney, and garnish with fresh basil, if desired.

Preview

See Also: Share RecipesShow details

Salmon with Mango Chutney Glaze Little Spoon Farm

1 lb. sockeye salmon 2 tablespoons butter salt and pepper Glaze ⅓ cup mango chutney 2 tablespoons soy sauce (tamari or coconut aminos) 2 …

Rating: 5/5(3)
Category: Main CourseCuisine: AmericanCalories: 295 per serving

Preview

See Also: Share RecipesShow details

Curried Salmon with Mango Chutney Food Network

Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and …

Rating: 5/5(3)
Category: Main-DishAuthor: Food Network KitchenDifficulty: Easy1. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
2. Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
4. Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

Preview

See Also: Food RecipesShow details

LowCarb Teriyaki Salmon (KetoFriendly) Simply So …

Place salmon fillets on top of the marinade, then turn so that both sides are coated with the liquid. Cover and marinate in the refrigerator for 20 …

Rating: 5/5(8)
Total Time: 38 minsCategory: Main CourseCalories: 403 per serving1. In an 8" X 8" baking dish, whisk together the ginger, garlic, soy sauce, allulose, rice wine vinegar, and two teaspoons of the avocado oil (reserving the other two teaspoons for later).
2. Place salmon fillets on top of the marinade, then turn so that both sides are coated with the liquid. Cover and marinate in the refrigerator for 20 minutes to 1 hour.
3. Heat a large skillet over medium heat. Add the remaining 2 teaspoons of avocado oil. You may need to use more oil if you have a pan that food tends to stick to. Add salmon to the pan, skin side down (if your fillets have skin). Cook salmon 2 minutes, then pour the marinade over the fish.
4. Cook salmon until it is opaque about half way up the fillet, then turn and cook for 3-4 minutes.

Preview

See Also: Keto RecipesShow details

10 Best Low Carb Salmon Recipes Yummly

The Best Low Carb Salmon Recipes on Yummly Low Carb Salmon Vegetable Fritters, Low Carb Salmon Nicoise Salad, Grain Free, Low Carb Salmon Patties Low-Carb Salmon Patties Ditch The Carbs. cumin, …

Preview

See Also: Low Carb RecipesShow details

LowCarb Salmon Patties recipe with all the flavor and …

Remove bones and skin from the salmon. Add egg, black pepper and salt to the salmon. Mix with your hands until incorporated. The mixture should be slightly wet and sloppy. If too dry, add some salmon broth back to …

Preview

See Also: Share RecipesShow details

1,300+ Delicious Low Carb Recipes Recipe Diet Doctor

Keto. Our top-rated ketogenic recipes (5 E% or 7 g of net carbs or less if it’s a meal) are a bit more restrictive. Still, they are usually more effective for weight loss without hunger and to reverse type 2 diabetes or metabolic …

Preview

See Also: Low Carb RecipesShow details