Salmon curry with mango chutney

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small shallot, thinly sliced
• 1 serrano pepper, thinly sliced ​​(remove seeds to reduce heat)
• 1 and 1/4 teaspoons Madras curry powder
• 1 mango, peeled and diced
• 1/4 cup golden raisins
• 2 tbsp + 0.5-1 tsp distilled white vinegar
• 4 salmon fillets with skin, weighing 150 g each (preferably wild)
• 1 large bunch Swiss chard, leaves torn, stems chopped
• 3 cloves garlic, crushed
• 1/4 cup chopped fresh mint, plus extra for serving

Preparation:

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the shallot, serrano chili, 1/4 teaspoon curry powder, and a pinch each of salt and black pepper. Cook, stirring, until the shallots are golden brown, 2 to 3 minutes.
2. Add the mango, raisins, 2 tablespoons vinegar, and 1 tablespoon water. Reduce heat to medium and cook, stirring and lightly mashing the mango pieces, until the chutney thickens, 10 to 15 minutes.
3. Meanwhile, rub the top and sides of the salmon with the remaining curry powder and season with salt and pepper. Place the fish, skin side down, in a cold nonstick skillet. Set the skillet over medium heat and cook the salmon until the skin is crisp and the flesh is almost cooked through, 10-12 minutes. Flip and cook for another 1-2 minutes.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chard stems, garlic, and a pinch of salt and black pepper. Cook, stirring, until the stems are crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, for 3-5 minutes. Add a few drops of water if the pan is dry.
5. Stir the mint and 0.5 teaspoon vinegar into the mango chutney. Season with salt and add up to 0.5 teaspoon more vinegar if needed. Divide the chard and fish among plates. Top with the mango chutney and sprinkle with mint.