Lax með mangó chutney og pistasíuhnetum

Salmon with mango chutney and pistachios

I'm a big fan of so-called "fusion cuisine", in which different food cultures from different parts of the world are mixed with typically regional ingredients. Here I put grilled salmon (typical Icelandic) with mango chutney and pistachios on the grill or in the oven. As a side dish there was pearl barley (again typically Icelandic, it also grows in the country and doesn't have to be imported), but mixed with chopped almonds and plenty of fresh coriander.

I definitely found this fusion of Icelandic cuisine and traditional Icelandic ingredients with elements of Indian cuisine really tasty! And it was uncomplicated and easy to prepare - perfect, I think.


Ingredients for 4 servings

800 g salmon
1 glass of mango chutney
50 g pistachio nuts
1 pinch of salt and pepper
1 tsp lemon juice


Preparation

Wash the salmon and pat dry if necessary.

Place in a fireproof dish.

Season with salt and pepper and add the lemon juice.

Then spread the pistachio nuts on top...

...pour the chutney on top...

...and then bake it in the preheated oven at 400 °F (200 °C) upper and lower heat for about 15 to 20 minutes until the salmon is cooked through.

Then serve with salad, fresh bread, rice or pearl barley.
We had pearl barley with coriander and chopped almonds.

[Translated from here.]