Curried Salmon with Summer Fruit Chutney

Name: Curried Salmon with Summer Fruit Chutney
Cook time: 15 min
Yield: 4 servings
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

Preheat oven to 425 degrees F (220 degrees C).

Step: 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.

NUTRITION FACT

Per Serving: 320 calories; protein 29.8g; carbohydrates 12g; fat 16.5g; cholesterol 82.5mg; sodium 225.7mg.

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