Mango Salmon Traybake

Ingredients for  4  Servings

• 4

  Salmon fillets (approximately 520g)
• 1 tsp

  Sea salt flakes
• 1 tsp

  Freshly ground black pepper
• ½ tsp

  Dried mixed herbs
• 1 tsp

  Cayenne pepper
• 2 tbsp

  Butter
• 1

  Onion, sliced
• 4

  Garlic cloves, finely chopped
• ½

  Red pepper, seeds removed, sliced
• ½

  Carrot, julienned (cut into thin strips)
• 1 tsp

  Fresh thyme leaves
• 4 tbsp

  Mango chutney
• Squeeze

  Lemon juice
• ½

  Scotch bonnet chilli, seeds removed, sliced

Approximate Times

• Preparation :

  1 to 2 hours
• Cooking :

  10 to 30 minutes

Method

1. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour.
2. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately.