Grilled Salmon with Mango Chutney

While I was shopping at Publix, one of their chefs offered me a sample of Grilled Salmon with Mango Chutney. I hesitated because I’m not a big fan of seafood, but I was won over by the sight and smell of this little dish. Once I took my first bite, I was hooked. This was delicious.

However, like most ideas, I take my time actually getting around to trying them. That first taste occurred about a year ago, and last night, I finally got around to trying it in my own kitchen.

My sister Alison gave me a jar of her homemade mango chutney for Christmas, and I knew exactly the recipe I would use with it. However, I’m so picky about seafood that I never bought the salmon. Then, this weekend, the hubbub and I visited family in Mt. Pleasant and had lunch at Water’s Edge in Shem Creek. Aunt Lib pointed through the window of our coastal view to a quaint blue building and said it was the best fresh seafood around. Being so close to Mount Pleasant Seafood was the perfect opportunity to buy the salmon I’d be wanting so long.

When we got home, though, I realized that it had been an entire year since I’d tried the Publix recipe. I had so little faith that I’d be able to find it, but it was the first recipe to come up when I searched “chutney” on the Publix website. As always, this store came through for me. I love them for it. Be sure to check out their website and click the header “Aprons” for more recipes. Here’s the exact one I tried, and I made it myself only with slight changes due to my unstocked cabinets (no mint, no peaches). It was phenomenal both times. (When I find Alison’s chutney recipe in the cookbook she also gave me, I’ll try to repost it here as well.) Enjoy!

3–5 fresh mint leaves (optional), coarsely chopped
5 peaches or nectarines (peeled, if preferred)
4 salmon fillets, skin removed (1 1/2 lb)
1 (6-oz) can pineapple juice
1/4 cup fresh pre-diced red onions
1 (9-oz) jar mango chutney
pinch cayenne pepper
1 teaspoon seasoned salt
1 teaspoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided


  • Preheat grill. Chop mint; set aside.
  • Cut peaches into bite-size chunks; place in large sauté pan.
  • Always check fish carefully and remove any bones.
  • Remove any darker sections (wash hands).


  1. Stir pineapple juice, onions, chutney, and cayenne pepper into peaches. Bring to a boil on high, stirring occasionally.
  2. Reduce heat to medium-high when boiling; cook and stir 8–10 minutes or until liquid reduces by about one-half. Remove from heat.
  3. Sprinkle fish with seasoned salt and one half of the garlic; drizzle with half of the olive oil. Spread garlic and olive oil, using finger tips, over fish; repeat on other side of fish (wash hands).
  4. Place fish on grill and close lid (or cover loosely with foil); grill 3–4 minutes on each side or until 145°F and fish flakes easily.
  5. Stir mint into peach chutney. Serve fish with chutney.

CALORIES (per 1/4 recipe) 620kcal; FAT 23g; CHOL 95mg; SODIUM 1050mg; CARB 65g; FIBER 2g; PROTEIN 35g; VIT A 10%; VIT C 45%; CALC 4%; IRON 4%


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