 Hey everyone, welcome back. Today's recipe I'm making a baked salmon with mango chutney, little ginger in there, little heat, really nice and we're going to top it with a walnut crust. It gives it a nice little crunch, it's pretty easy to make guys and I think you're going to love it. So I'm rocking Robin and I'm going to show you how to make it right after this. So to start our recipe we need to start our chutney, right? So if you want a cheat and hey, I'm not going to say anything, you could buy mango chutney at the store and skip this step entirely. If you wanted to do a really quick meal, you know, it would come together but if you want to make it and follow along with me, this is really delicious and you're going to love it. You can use it on, you know, fish, chicken, pork would be great too. So here we go. Here's our ingredients for our chutney. We'll need some mango cut up into chunks. If you need a video on how to do that, I have one for you by the way. I'll leave a link for it down below in the description and I'll leave a link right up in here and you can click on that and know how to cut up your own mango. You can also buy mango already cut up at the store if you want to skip that step as well. We'll need some golden raisins, brown sugar. I have some fresh squeezed orange juice, apple cider vinegar. We have some ground cumin, garam masala, red pepper flakes. Here we have a finely diced red onion, fresh ginger that I've grated on my microplane and some fresh garlic as well as a little bit of salt. That's just for the chutney part of our recipe. Now for our walnut crust we're going to be using walnuts. Now I'm using walnuts because they have a higher ratio of omega-3s to omega-6s as opposed to almonds, which have a really high number of omega-6s compared to omega-3s. So I want to make this as heart healthy as I possibly can today. Why counteract all the good omega-3s you're getting from the fish with a bunch of omega-6s in your crust. I'm not going to do that. All right, so we'll need some fresh lemon. I'm using an organic lemon here because I'm going to be using the zest from this lemon and some olive oil. And then we'll need some fish fillets. I'm using salmon here. I'm using coho salmon, which is wild. I like to buy wild fish as opposed to farm. Okay, we're going to start off here by making our chutney, which is super easy. I'm going to place about a teaspoon of oil into the pan. Let's get that a little warm, kind of swirl it around. You know how you can tell when your oil is hot in a pan. I just wanted to share this while I was heating up is, you know, when you first put it in and you swirl it around, it's very smooth in the pan, right? And when it gets hot, when it gets up to, you know, a certain temperature, 300 degrees or so, it starts to change in the pan. And hopefully I'll be able to show that to you. It's like stri-rating the lines in the oil that you'll see in the pan. Now, we don't need this to be super hot, but if you were sauteing something, that's where that would come in real handy for you. Okay, I can see the lines just starting. The oil is starting to get nice and hot. So we're going to toss in our onions. You can hear the little sizzle, right? And I'm going to turn that down a little bit. Now I'm going to go back to low heat because I'm just kind of softening these up a bit. Here's our ginger. I'm going to toss that in with the onions. And I'm going to saute this like this for about a minute, and then I'm going to add the garlic, because we're only doing this for a couple, maybe three minutes. All right, it's been a couple minutes. It's time for our garlic to meet our onions and ginger and say hello. And we'll saute that for one minute more. All right, so now we're ready to add everything else to the pan. So here's the orange juice. Toss that in. Of course, we've got to get our mangoes in there, right? Let's get those in there. Here's that apple cider vinegar. Here's our brown sugar. The raisins. Come on out of there. Our spices. Can't forget those. And we're going to put a pinch of salt in there. Now, we're going to bring this to a little boil, nothing too crazy. And we've got to keep an eye on this, you know, fairly close. You know, it certainly don't want it to burn, right? So I'm going to turn the flame up, get up to a nice medium high, and we're going to bring this to a simmer, okay? And then we'll simmer it uncovered for about 20 minutes. And you need to stir this every couple of minutes, just to make sure that nothing is, you know, sticking or getting crazy. And you can also taste it. Taste it. After about 10 minutes, definitely give this a taste. See if you want to add something else to it. If you need more spices or you want a little more, you know, sugar, you can do that. You can adjust this to how you like it, or even a little more heat. So while my mango chutney is over there cooking, now we have a moment to make our walnut crust. So I've got my walnuts here. I'm going to pour them in a food processor. Now, I'm going to add some zest from one lemon to the container here. And now we'll go ahead and process this. But we want to keep it sort of chunky, so just pulse it. Now I'm going to pour these into a bowl. And you can see the consistency of it. It's a nice, kind of just a nice size. Make a nice crunch. Here we're going to add a little bit of oil to this. This is going to help keep it together when we place it on the fish, okay? Just a little bit. And then we're going to stir it up so that it kind of sticks together. All right, so our mango sauce is done. It's been cooking for 20 minutes. You can see how it's nice and, you know, getting kind of smooth. Still got a few chunks in it, which is nice. So I'm just going to turn off the heat and we'll let it cool. And then we can put our fish together. All right, so we've got our chutney done. We have our walnut crust prepared and ready to go. Now all we have to do is assemble this. So what I'm going to do now is just salt. Puts a little bit of salt on each piece of my salmon. And then I'm going to place it into a baking dish. And we're going to, I'm going to put a little bit of olive oil on the bottom of the dish so that it'll hopefully won't stick. And then we'll put our pieces in there. And then I will top each salmon piece with some chutney. So just cover it nicely. And then we'll pour on some walnuts and push that into the chutney so that it sticks. And then we're going to bake it in the oven at 400 degrees per heat your oven. And we'll cook that anywhere from say 10, well maybe 12 to 15 minutes, just depending on how thick your piece of salmon is. All right, I pulled the salmon out of the oven at about 18 minutes. I went a little longer. My part of my salmon is kind of uneven. You know, part of it was like an inch and a quarter. Now all the way down to about less than a half an inch. So, you know, you just have to kind of judge it. And the way you tell, I just took my knife and just kind of poked in there and looked. And it looked done to me. So that's it. Now all you got to do is get it off that pan and into my plate and give it a taste. Boy, that's delicious, guys. That is really good. I love the chutney. It's got some heat to it right at the end. You notice it and you can adjust that if you want. And it's got a little sweetness to it, of course. And I tell you, the crunch with the walnuts is just perfect. I love it. Got a little hint of lemon in there as well. That's our recipe for today. I hope you enjoyed my salmon dish. Let me know down in the comments if you are planning to try it or if you do try it. And you know, give me some feedback. Let me know how you liked it. 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