Curried Salmon with Summer Fruit Chutney recipe
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Ingredients
- 2 tablespoons curry paste 2 tablespoons fresh lime juice 4 (6 ounce) salmon fillets 1 nectarines, pitted and diced 2 plums, pitted and diced ⅓ cup blueberries ¼ cup minced red onion ¼ teaspoon cayenne pepper 3 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice salt and ground black pepper to taste
Nutrition Info
- 319.5 caloriescarbohydrate: 12 gcholesterol: 82.5 mgfat: 16.5 gfiber: 1.6 gprotein: 29.8 gsaturatedFat: 3.3 gservingSize: -sodium: 225.7 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Curried Salmon with Summer Fruit Chutney
Directions
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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.