Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes Recipe
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Directions:
- In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
- Preheat broiler.
- In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
- Serve fish with chutney and haricots verts and potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 737.88 Kcal (3089 kJ) | ||
| Calories from fat | 142.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 24% | |
|---|---|---|---|
| Sodium | 163.38mg | 7% | |
| Potassium | 952.69mg | 20% | |
| Total Carbs | 131.35g | 44% | |
| Sugars | 102.83g | 411% | |
| Dietary Fiber | 10.83g | 43% | |
| Protein | 18.72g | 37% | |
| Vitamin C | 140.4mg | 234% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.9mg | 289% | |
| Calcium | 120.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 16.97 Kcal (71 kJ) | ||
| Calories from fat | 3.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 24% | |
|---|---|---|---|
| Sodium | 3.76mg | 7% | |
| Potassium | 21.91mg | 20% | |
| Total Carbs | 3.02g | 44% | |
| Sugars | 2.36g | 411% | |
| Dietary Fiber | 0.25g | 43% | |
| Protein | 0.43g | 37% | |
| Vitamin C | 3.2mg | 234% | |
| Vitamin A | 0.1mg | 99% | |
| Iron | 1.2mg | 289% | |
| Calcium | 2.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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