Sauteed Salmon with Spicy Fresh Mango-Pineapple Chutney

• 3 tablespoons vegetable oil
• 1 small red onion, chopped
• 1 large jalapeno, seeded and chopped
• Salt and freshly ground black pepper
• 1 8-ounce can pineapple chunks in natural juices (such as Dole brand), drained
• 2 tablespoons honey (a couple of good drizzles)
• 4 6-ounce salmon fillets
• 1 tablespoon ground coriander
• 1 ripe mango, peeled and diced
• Juice of 1 lime
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
• 1/4 cup fresh cilantro (a generous handful), chopped

1. Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan).
2. Add the red onions and jalapenos and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted.
3. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
4. While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil.
5. Season the salmon with the coriander, salt, and pepper.
6. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
7. While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
8. Transfer the sauteed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.

vegetable oil, red onion, jalapeno, salt, pineapple, honey, salmon, ground coriander, mango, lime, parsley, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sauteed-salmon-with-spicy-fresh-mango-pineapple-chutney-374448 (may not work)