*Salmon- Fresh, doesn’t matter the size. Deboned, fillet.
*Onion- sliced thinly
*One jar of Patak’s Sweet Mango Chutney- you can find it in most grocery stores in the exotic foods section.
*Salt & pepper to taste
*Jasmine rice- one cup.
Preheat oven to 350 degrees. Place salmon in glass or ceramic baking dish with meat facing up. Drizzle lemon or lime juice over top, just enough to cover but not drenching the salmon. Sprinkle ginger powder over fish, against covering but not drenching fish. Take onion slices and lay over tope of fish in single layer, covering the entire fish. Pour entire jar of Patak’s Sweet Mango Chutney over fish. Put fish in oven for 45 minutes or until fish is flakey.
While fish is baking, take the plum and peel the skin off. Slice it in half and scoop out seed. Then take remaining pulp, put in bowl and mash it up until it is the consistency of apple sauce.
Boil two cups water in a pot. Once boiling, add one cup of Jasmine rice. Reduce heat to medium. Watch rice and when rice has absorbed 75% of water, add mashed plumb and stir. Take off heat.
One salmon has finished baking, take out and let cool for 2 minutes. Scoop rice onto plates. Divide salmon and place on top of rice.