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Grilled Salmon Fillets with Coconut/Lime Sauce, Mango Apple Chutney

by Angelica Mastellos on April 23, 2021


For the chutney:

  • 2 tbsp ginger, grated
  • 2 tbsp brown sugar
  • 1 jalapeño
  • 2 tbsp red wine vinegar
  • 1 mango, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • ½ red pepper, diced

 For the sauce:

  • 2 cloves garlic
  • 1 tbsp olive oil
  • 2 limes, zested and juiced
  • ½ cup unsweetened coconut milk
  • ½ cup heavy cream
  • 4 skin-on salmon fillets
  • Olive oil
  • Salt and pepper to taste



  1. In a small sauté pan, heat ginger, brown sugar, jalapeño, and red wine vinegar. When sugar is completely dissolved, add apple and mango and cook lightly for about five minutes. Stir in red pepper, season with salt and pepper and remove from heat.
  2. In a small saucepan, sauté garlic in olive oil until slightly toasted. Add heavy cream, coconut milk and lime juice and reduce by half. Season with salt and pepper.
  3. Brush both sides of salmon with oil and season with salt and pepper. Grill on high heat, skin side down, for five to seven minutes, turn and grill an additional five minutes. Serve with sauce and chutney.