3 T. vegetable oil
1 small red onion, chopped
1 large jalapeno, seeded and chopped
salt
fresh ground pepper
1 (8 oz) can pineapple chunks in natural juices, drained
2 T. honey
4 (6 oz) salmon fillets
1 T. ground coriander
1 ripe mango, peeled and diced
juice of 1 lime
1/4 C. fresh parsley, chopped
1/4 C. fresh cilantro, chopped
Heat a sauce pot over medium-high heat with 1 T. of vegetable oil. Add the red onions and jalapenos and season with a little salt and pepper; cook 3-4 minutes, or until the onions are slightly wilted. Add the pineapple, honey and 1 C. water, turn the heat down to medium low, and gently simmer for about 5 minutes.
While the chutney is cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 T. vegetable oil. Season the salmon with coriander, salt and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3-4 minutes on each side.
While the salmon is cooking, finish off the chutney; add the mango, lime juice, parsley and cilantro, stir to combine and then turn off the heat.
Top each salmon with some of the spicy mango-pineapple chutney.