Curried Salmon with Summer Fruit Chutney

Curried Salmon with Summer Fruit Chutney

MICHELLE0011

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

1 h 45 m servings 319 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

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! ...

Most helpful critical review

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...

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Least positive
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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! ...

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 coconu...

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...

Delicious! I think a curried mango pineapple chutney would pair very well with this and add that extra hint of sweetness I thought this needed. I made a side of saag paneer and it was a beauti...

I thought it was good with the raw onion.

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