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Salmon with Curry Chutney Sauce Recipe

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This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes.

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Salmon with Curry Chutney Sauce Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

2 tablespoons all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
4 salmon fillets (6 ounces each)
2 tablespoons butter
3/4 cup chicken broth
1/3 cup mango chutney
1/4 teaspoon hot pepper sauce

Directions

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. Yield: 4 servings.

Nutritional Facts 1 salmon fillet with 3 tablespoons sauce equals 462 calories, 24 g fat (7 g saturated fat), 116 mg cholesterol, 709 mg sodium, 22 g carbohydrate, trace fiber, 35 g protein.

Originally published as Salmon with Curry Chutney Sauce in Simple & Delicious March/April 2008, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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