Are you ready to get tropical??? 😀 Since Swiss Family Robinson mentions LOADS of tropical ingredients, I wanted to use as many as possible in this menu. I don’t get many chances to make island-inspired dishes here on the blog, so this has been lots of fun for me. Let’s begin!

As the canvas for my island flavors, I chose the salmon Ernest catches in chapter four. I love that it’s such a personal triumph for Ernest. He’s one of my favorite characters, maybe because I think his father is too hard on him (Astronomy is a worthy pursuit, Mr. Robinson! 😉). Plus, salmon pairs well with so many of the fruits mentioned in the book, so it’s a great choice from a culinary perspective too!

For my fruit, I chose to make pineapple mango chutney. Since this was my first time making chutney, I looked to two recipes for guidance: a pineapple chutney recipe from Garlic & Zest and a mango version from Tastes Better from Scratch. Mango isn’t expressly mentioned in Swiss Family Robinson, but I felt it would bridge the gap well between the sweet pineapple and other savory flavors of the chutney. It’s also great at carrying spice, and although this chutney isn’t flaming hot, I wanted the heat that IS there to shine through.

Everything came together so beautifully. The salmon was tender and delicate, melding perfectly with the juicy fruit, bright bell pepper, and sharp onion. The spicy kick from the pepper flakes and sweet Thai chili sauce (one of my favorite condiments!) added just the right level of complexity. What an easy way to make a memorable dish!

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Seared Salmon with Pineapple Mango Chutney

“On coming back, much refreshed, I again missed Ernest, and began to wonder whether he was still gathering salt, or whether he had lain down somewhere to finish his nap, when I heard him loudly calling: `Father, father! I’ve caught a fish! An immense fellow he is. I can scarcely hold him, he drags the line so!’. . . I quickly took the rod from him, and giving the fish more line, led him by degrees into shallow water. Ernest ran in with his hatchet and killed him. It proved to be a salmon of full fifteen pounds weight, and I was delighted to think of taking such a valuable prize to them.”

— Swiss Family Robinson

 

INGREDIENTS:

• For the Chutney
  • 1 Tbsp olive oil
  • 2 Tbsp diced sweet bell pepper (I used orange, but red is more common)
  • 2 Tbsp diced onion
  • 1 clove garlic, minced
  • 2 Tbsp apple cider vinegar or white vinegar
  • 1 Tbsp sweet Thai chili sauce
  • 1/2 tsp ground ginger
  • 1/8 tsp dried mustard
  • a pinch of red pepper flakes
  • 1/4 tsp salt
  • 1/2 cup chopped pineapple
  • 1/2 cup chopped mango
• For the Salmon
  • 2 6-oz skin-on salmon fillets, pin bones removed
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper

 

Makes 2 salmon fillets and 3/4 cup chutney

 

INSTRUCTIONS:

1. FOR THE CHUTNEY. Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook for 1 minute, stirring continuously. Add in the garlic and stir for 30 seconds.
2. Add the vinegar, chili sauce, ginger, mustard, red pepper flakes, and salt. Cook for 3 minutes, stirring continuously. Reduce heat to medium-low and add the pineapple and mango. Cook for 5 minutes, stirring occasionally.
3. Transfer to a bowl and allow to come to room temperature.
4. FOR THE SALMON. Lightly pat down the salmon with a paper towel to dry. Heat the oil in a large skillet over medium-high heat. When the oil is hot, swirl it around the pan to evenly coat, then place the fillets in the skillet skin-side-down. Hold them down with a spatula for 1 minute (if you only have one spatula, you can cook them one at a time). Sprinkle on half the salt and pepper. Allow to cook for about 4 minutes more, until you can lift a fillet from the pan with the spatula without the skin sticking. If it still sticks, allow it to cook for another minute before testing again.
5. Flip the fillets and sprinkle on the remaining salt and pepper. Allow to cook for 3 more minutes or until the meat is light peach all the way to the center. The internal temp should be 120°. Transfer to a serving plate.
6. Top salmon with chutney and serve after a hard day’s work gathering food for your island camp.
   

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Check out my other fish recipes!

Fish and Chips from Matilda

Simple Seared Salmon from White Fang

Tom’s Fried Catfish from Tom Sawyer

Lemon Garlic Baked Fish with Oregano

Tilapia Meuniere with Lime