Glazed salmon with soy sauce on mango and pepper chutney

Ingredients for 2 servings:

• 500 g salmon fillet(s), boneless, with skin
• 1 large bell pepper(s), red
• 1 large bell pepper(s), green
• 1 mango(s)
• 4 spring onions
• 1 piece(s) ginger, approx. 4 x 4 cm
• 1 chili pepper(s), red
• 2 tomatoes
• ¼ bunch coriander
• 6 tbsp brown sugar
• 60 ml soy sauce, light
• 1 pinch of chili powder
• Oil, tasteless
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Asian-style fish

For the mango and pepper chutney, wash the vegetables. Deseed the peppers and tomatoes and cut into 1 x 1 cm cubes. If you like, you can peel the tomatoes first. Reserve the seeds and the liquid from the tomatoes. Peel the mango, remove the flesh from the pit, and cut into 1 x 1 cm cubes. Cut the spring onions into small rings. The lower white part is not needed but can be used. Peel the ginger and dice very finely. Remove the stems from the coriander leaves, finely chop, and place them separately in a bowl. Deseed and finely dice the chili pepper. Place the peppers, tomatoes, mango, spring onions, ginger, and chili in a bowl. Heat a small saucepan over medium heat. Caramelize 1 tablespoon of sugar in it. As soon as the sugar has melted, add the tomato seeds and liquid from the tomatoes and stir to combine the sugar and tomato seeds. Simmer over low heat or on level 1 on electric stoves. Season with salt, pepper, and chili powder, stirring occasionally. Reduce until a jam-like consistency is reached. Rinse the fish and divide it into 2 equal portions. Sear the skin-side down in a preheated pan. Once the bottom half of the fish fillet turns light brown, reduce the heat to medium and turn the fish over. Sear the flesh side down for about 1 minute. Remove from the pan and set aside on a slightly warmed plate. Increase the heat to 3/4 of its maximum, add 5 tablespoons of sugar to the pan, and let it caramelize. Once the sugar has liquefied, deglaze with the soy sauce. Reduce the heat and simmer for 2-3 minutes until syrupy. Once the fish is removed from the pan, heat oil in a wok or large frying pan. Add the peppers, tomatoes, mango, spring onions, ginger, and chili to the wok and sear until golden. Season with salt and pepper. After 3 minutes, turn off the heat and add the chopped coriander. Place the fish in the center of a plate and drizzle with the soy syrup sauce. Serve with a portion of mango and pepper chutney and 1 teaspoon of tomato jam.