Ingrid Hoffmann’s Mango + White Ginger Chutney with Salmon Recipe

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Ingrid Hoffmann’s Mango + White Ginger Chutney with Salmon Recipe

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Nothing quite says ‘hello summer’ quite like a trip to the farmer’s market to pick up the season’s freshest produce before preparing a meal (to be serves al fresco, of course). To celebrate the launch of Olay’s newest Fresh Outlast body washes – and the beginning of summer! –  Olay teamed up with celebrity chef, Ingrid Hoffmann, to create exclusive recipes inspired by each of the new scents. Our favorite scent: Olay Fresh Outlast Champagne Mango & White Ginger. Our favorite recipe: Ingrid’s Mango + White Ginger Chutney with Salmon, which she’s generously shared with us here! Enjoy !! Ingrid Hoffmann’s Olay-Inspired Summer Salmon Recipe

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2 large mangoes, peeled, pitted and cubed 3 tablespoons chopped fresh cilantro 4 ( 6- ounce ) skinless salmon fillets 1 red onion, chopped 1 red bell pepper, chopped 1/2 cup golden raisins 6 tablespoons packed dark brown sugar 1/3 cup cider vinegar 1/4 cup water 3 tablespoons grated peeled fresh ginger 1 garlic clove, minced 1 1/4 teaspoons salt 1/2 teaspoon ground allspice 2 teaspoons corn oil Ingrid Hoffmann’s Mango + White Ginger Chutney with Salmon Recipe

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Combine the onion, bell pepper, raisins, brown sugar, vinegar, water, ginger, garlic, 3/4 teaspoon of the salt, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the onion and bell pepper are softened, about  8 minutes. Add the mangoes and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally until the mangoes are softened and the chutney has thickened slightly, about 20 minutes. Remove from the heat. Stir in 2 tablespoons cilantro. Let cool to room temperature, then cover and refrigerate for up to 1 week. Meanwhile , Sprinkle the salmon with the remaining 1/2 teaspoon salt. Heat the oil in a nonstick ridged grill pan set over medium-high heat. Add the salmon and cook, turning once, until just opaque in the center, 4 – 5 minutes per side. Transfer to a plate; sprinkle with the remaining 1 tablespoon cilantro and serve with the chutney .

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