curried salmon with summer fruit chutney
Salmon
Curried Salmon with Summer Fruit Chutney
Warm curry spices complement the sweet and tangy chutney made from summer fruits—an exciting fusion dish.
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:
- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- 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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