Curried Salmon with Summer Fruit Chutney Recipe - Allrecipes.com
Curried Salmon with Summer Fruit Chutney Recipe
  • READY IN hrs

Curried Salmon with Summer Fruit Chutney

Recipe by  

"The coolness of the fruit tastes great with the spicy salmon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Sep 18, 2007

This chutney/salsa was fabulous! Perfect complement to the curried meat. My kids won't touch fish with a ten foot pole so we substituted it with butterflied chicken breast. Equally fabulous! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips.

 
Jul 06, 2008

Yay - another great way to do salmon! I used white nectarines and black plums with the blueberries and cut out the red onion because I don't care for it raw. I also added about 1/2 cup of coconut milk to the curry paste and lime juice - mostly because I needed to use it. Excellent! Thanks so much for the recipe!

 

6 Ratings

Oct 23, 2008

Good and interesting recipe. But curry taste was a little overpowering.

 
Jul 16, 2011

MINE WAS NOT GOOD! I USED THAI RED CURRY PASTE AND DID NOT REMOVE MARINADE. MAYBE THIS WAS THE WRONG TYPE OF CURRY, MAYBE I SHOULD HAVE REMOVED CURRY PASTE. I MAKE FRUIT SALSAS ALL THE TIME WITH FRESH JALAPENOS BUT DIDN'T HAVE ANY AND COULD NOT FIND MY CAYANNE. I USED HABANERO AND IT WAS A LITTLE WARM BUT IT DID HELP COVER THE TASTE OF THE FISH. I WOULD RATE THIS "0" STARS IF YOUR SYSTEM WOULD LET ME.

 
Nov 09, 2012

I thought it was good with the raw onion.

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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