Grilled Salmon with Tomato Mango Chutney

Prep time: 15 mins

Total time: 30 mins

Skill level: Easy

What You'll Need

4-4 oz. Portions (1 inch thick) of fresh or thawed Atlantic salmon with skin on one side. (trout also works well)

¼ Cup dried coriander

1 tsp. Kosher salt

1 tsp. Black pepper

1/8 Cup sesame seeds

Salt and pepper

1 tbsp. Olive or vegetable oil

Chutney

½ Cup quartered cherry tomatoes

½ Cup of frozen corn (or 1 cob of corn)

¼ Cup red onion diced small

½ Cup small diced mango

¼ Cup fresh chopped cilantro

¼ tsp. Crush dried chili pepper

1 tsp. Sesame oil

Salt and pepper

Directions

Wash and pat dry salmon with a paper towel
Liberally coat with dried dill, coriander, salt, pepper, and top with sesame seeds. This will form a crunchy crust.
Preheat heavy frying pan to medium-high heat. (Cast iron or oven-ready pan)
Preheat oven to 350°F. Add 1 tbsp. olive or vegetable oil.
Place coated fish flesh down and sear for 3 minutes or until crust has formed.
Carefully turn fish onto skin side and cook another 3 minutes until skin has been seared.
Place pan in oven on middle rack and turn broiler onto high for 5 minutes.
This will finish cooking the fish in the center and brown the top further.

Mango Chutney

Mix tomatoes, corn, red onion, mango, cilantro chili pepper, and sesame oil in a bowl.
Season with salt and pepper.