Recipe of the Month
Salmon and Mango Chutney with Pumpernickel
Ingredients:
- 2 cups diced mango
- 1/3 cup chopped shallots
- 1/4 cup dried currants
- 1/4 cup water
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon pepper
- 2 teaspoons ginger
- 8 slices pumpernickel bread, toasted
- 12 oz thinly sliced salmon
- 16 oz baby spinach
Directions:
- Combine the first 8 ingredients in a saucepan over medium hat. Bring to a simmer, cover, and cook for 5 minutes. Uncover and cool for 15 minutes or until liquid is absorbed.
- Spread about 1/3 cup mango mixture over each of the 4 bread slices. Top with 3 oz of salmon and 4 spinach leaves. Top with bread
