Pat the fillets dry and season with salt and pepper to taste.

In a skillet, heat the oil. Add salmon, placing it skin side down. Sear over

medium-high heat for six minutes per side, working in batches so as not to overcrowd the pan. Set aside.

In a saucepan, stir together the mango, sugar, lemon juice, salt, and ginger. Add the red pepper and garlic, if using.

Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes,

until the mango is just tender and its color deepens (don’t overcook, or it will become mushy).

Top salmon with mango chutney and serve with spiralized beets.