Chutney Salmon Recipes

CURRIED SALMON WITH MANGO CHUTNEY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
• Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
• Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

SALMON WITH CURRY CHUTNEY SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat. , In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the broth, chutney and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Serve with salmon.

EASY MANGO CHUTNEY SALMON

Steps:

• Preheat your broiler/grill.
• Put salmon fillets in a dish that will be okay to go under your broiler/grill.
• In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
• Spoon the mixture over the two salmon fillets to that each has the same amount.
• Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.

CHUTNEY SALMON

Steps:

• Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
• Place the fish with the skin side down on the baking sheet. Sprinkle the garlic powder over the fish.
• Spoon the chutney into a small bowl, cutting any large fruit pieces. Stir in the parsley and cumin. Spread over the top side of the fish.
• Bake for 20 minutes, or until the fish is cooked to the desired doneness.
• Cook's Tip
• If you can find mango chutney with ginger, it is particularly good in this dish.
• nutrition information
• (Per Serving)
• Calories: 234
• Total Fat: 5.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 1.5g
• Cholesterol: 81mg
• Sodium: 111mg
• Carbohydrates: 14g
• Fiber: 1g
• Sugars: 12g
• Protein: 31g
• Dietary Exchanges
• 1 Carbohydrate
• 4 Lean Meat

GRILLED SALMON WITH APRICOT CHUTNEY

Steps:

• In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened.
• Meanwhile, heat closed contact grill for 5 minutes.
• When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.

MANGO CHUTNEY SALMON

Steps:

• Combine all ingredients for marinade. Rub onto all sides of salmon at least 15 minutes prior to cooking.
• Spray medium skillet with cooking spray. Heat over medium heat until warm enough to create immediate sizzle when salmon is added skin down.
• Cook salmon for 4 minutes. Turn over and continue to cook another 4 minutes. Return to skin side down and add chutney, sherry and cherry tomatoes. Cook until salmon is opaque when sliced.
• Remove salmon. Stir drippings and tomatoes together and pour over salmon before serving.