Table Talk » Broiled Salmon Fillets with Curried Chutney Sauce

I selected this recipe for Salmon with Curried Chutney Sauce so I could use up the mango chutney that was leftover from last week's Black Rice Curried Meatloaf.

Wow, this dish was so quick and easy to make and it was delicious. Tom raved about it and it will be a big hit with some of my clients.

I didn't get a picture of the salmon because it was almost 9pm by the time we had dinner (but my kitchen sink no longer drips, thanks Tom!) and we were both starving. I didn't remember about taking a picture until after we started eating. So here's the picture from Cooking Light.

picture from CookingLight.com

I made some very minor changes to the original recipe. Instead of sprinkling the salmon with just salt and pepper, I used salt, pepper, and a teaspoon of curry powder. I used Penzey's Sweet Curry Powder. I sprinkled the curry powder on the fish, then lightly rubbed it into the flesh. It gave the cooked salmon a little more flavor and a lovely yellow color from the turmeric in the curry powder. I also baked the salmon rather than broiling it. I wanted to serve this with garlicky roasted green beans and I wanted the oven on for as briefly as possible, so I roasted the green beans and salmon at the same time.

Salmon with Curried Chutney Sauce
adapted from Cooking Light
Serves 4

3/4 cup nonfat chicken broth
1/3 cup mango chutney
2 tablespoons cider vinegar
1 teaspoon curry powder
olive oil spray
4 6-ounce salmon fillets
salt and pepper
1 teaspoon curry powder

Preheat oven to 425..

Combine first 4 ingredients (chicken broth, chutney, vinegar, curry powder) in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).

Sprinkle salmon with salt, pepper, and curry powder. Place salmon, skin side down, on a broiler pan coated with cooking spray. Bake at 425 for for 10 minutes or until desired degree of doneness.

Remove skin from salmon. Spoon sauce over salmon.

Posted June 10, 2008 11:15 AM in Gluten-Free, Recipes, Test Kitchen

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2 Comment(s)

Kris said… (on June 10, 2008 at 13:45 PM #)

This looks delish! I am going to try it with hot mango chutney and Penzey's Hot Curry Powder. This just might turn me into a salmon lover.

Patti said… (on June 10, 2008 at 14:10 PM #)

Kris, if salmon isn't your thing, this sauce would go well with grilled pork or chicken.


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