Blackened Salmon with Spicy Fresh Mango-Pineapple Chutney

I'm in training this week and it's odd how sitting still and listening can actually be exhausting.  I haven't come home in the mood to prep and cook so was looking for something fast and easy.   This meal, straight from Rachael Ray's cookbook Book of 10, (Cookbook #83--woohoo!) is a quick one. 

I'll admit to not being the biggest Rachael Ray lover.  Once however, I was browsing through a friend's cookbook and I was surprised to see that many of her recipes actually sound pretty fantastic.   This cookbook has 30 top ten lists and recipes in categories such as: Super Easy, Family Faves, Comfort Foods, Sammies, Soups and many others.  Chipotle Chicken Rolls with Avocado Dipping Sauce?  Yes. Pretzel-Crusted Chicken Breasts with Cheddar-Mustard Sauce?  Okay.  Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops? Sold!

Love the spicy-sweet fruit salsa which was a welcome contrast to the blackened salmon.  I of course made a few changes....fresh pineapple instead of canned, added a bit diced roasted red pepper for color, used thai bird chilies instead of jalapeños and grilled the salmon.  Rachael's recipe called for sautéing the salmon but I am a grilling queen these days.  I blackened the salmon because I always have a jar of blackening spice I make in large batches...it was easier to toss that on instead of read what Rachael wanted me to season the salmon with.  I call it lazy interpretation. 

Little shy of photos for this post.  Too. Tired. To. Take. Photos.  I did sit still for many hours after all. 

Blackened Salmon with Spicy Fresh Mango-Pineapple Chutney

adapted from Book of 10 by Rachael Ray

Ingredients:
3 tablespoons olive oil
1 small yellow or red onion, chopped
1-2 jalapeno pepper, seeds and membrane removed, chopped(I used 3 Thai bird chilies)
Salt and pepper
1.5 c fresh pineapple diced in 1/2 cubes
2 tablespoons honey
2 thicker salmon fillets, about 8 ounces each
1-2 tbsps blackening spice
1 ripe mango, diced
2 tbsp finely diced roasted red pepper
Juice of 1 lime
1/4 cup fresh flat leaf parsley, chopped
1/4 cup fresh cilantro, chopped

Directions:

1. Heat grill on medium-high and lightly grease
2. Heat one tablespoon of olive oil in a medium sized saucepan
3. Add the onion and jalapeño and season with salt and pepper to to saucepan. Cook until onions are translucent, about 5-7 minutes
4. Add the pineapple, honey, and 1 cup of water. Bring to a boil and then down to a gentle simmer for 3-4 minutes
5. Add cilantro, mango, red pepper and lime juice to pineapple. Stir and remove from heat. Season salmon with blackening spice and place on grill. Grill 5-7 minutes each side
6. Remove from heat and serve with with chutney