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 calories
carbohydrate: 12 g
cholesterol: 82.5 mg
fat: 16.5 g
fiber: 1.6 g
protein: 29.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 225.7 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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