CURRIED SALMON WITH SUMMER FRUIT CHUTNEY
The coolness of the fruit tastes great with the spicy salmon.
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour.
- While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready.
- Preheat oven to 425 degrees F (220 degrees C).
- Remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 12 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.6 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 225.7 mg, Sugar 8.3 g
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Wasim Noori
[email protected]This is my new favorite salmon recipe! The curry and chutney are the perfect combination of flavors. I've already made it twice and I'm sure I'll be making it many more times in the future.
wn Shahil
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the curried salmon and the chutney. I will definitely be making this again.
Poulr Sonday
[email protected]I'm a vegetarian, so I omitted the salmon and added extra vegetables. The curry and chutney were still very flavorful, and I loved the combination of vegetables.
Michael Platt
[email protected]I'm allergic to salmon, so I substituted tilapia. It worked out great! The tilapia was flaky and moist, and the curry and chutney flavors were still amazing.
Paul Muriku
[email protected]I didn't have any summer fruit on hand, so I used a store-bought chutney. It was still very good, but I think it would have been even better with fresh fruit.
Apeh Micheal
[email protected]The chutney was a bit too sweet for my taste, but the salmon was cooked perfectly. I'll try making the chutney with less sugar next time.
Steve Lane
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter curry powder than the recipe called for. Next time I'll use a milder curry powder.
Islom Ergashev
[email protected]I was a bit skeptical about the summer fruit chutney, but I was pleasantly surprised. It was the perfect complement to the curried salmon. I'll definitely be making this again.
Chukwuma Victor
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The chutney is so versatile, I've even used it as a dip for crackers.
Anna Lewis
[email protected]I'm not a huge fan of salmon, but this recipe changed my mind! The curry and chutney combination was out of this world. I'll definitely be making this again.
Justin Kaunda
[email protected]The salmon turned out amazing! I followed the recipe exactly and it was perfect. The chutney was also very good, but I added a little extra ginger and garlic to give it a bit more of a kick.
Asad zaii
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The chutney was especially delicious, and I think it would be great on chicken or pork as well.
zong Super
[email protected]This curried salmon with summer fruit chutney was an absolute delight! The flavors were perfectly balanced, with the curry providing a warm, savory backdrop for the sweet and tangy chutney. The salmon was cooked to perfection, flaky and moist. I serv