Curried Salmon with Summer Fruit Chutney |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The coolness of the fruit tastes great with the spicy salmon. 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 |
1/3 cup blueberries |
1/4 cup minced red onion |
1/4 teaspoon cayenne pepper |
3 tablespoons chopped fresh cilantro |
1 teaspoon fresh lime juice |
salt and ground black pepper to taste |
Directions:
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.
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