"The coolness of the fruit tastes great with the spicy salmon." — MICHELLE0011
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fresh lime juice
4 (6 ounce)
nectarines, pitted and diced
plums, pitted and diced
minced red onion
chopped fresh cilantro
fresh lime juice
salt and ground black pepper to taste
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.
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!
Good and interesting recipe. But curry taste was a little overpowering.
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.
I thought it was good with the raw onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Salmon with Summer Fruit Chutney
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 148
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