Salmon with Curry Chutney Sauce Recipe

4.5 3 3
Salmon with Curry Chutney Sauce Recipe
Salmon with Curry Chutney Sauce Recipe photo by Taste of Home
Publisher Photo

Salmon with Curry Chutney Sauce Recipe

Read Reviews
4.5 3 3
Publisher Photo
This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 462 calories, 24g fat (7g saturated fat), 116mg cholesterol, 709mg sodium, 22g carbohydrate (12g sugars, 0 fiber), 35g protein.

  • 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
  1. In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat.
  2. In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork.
  3. 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.
Originally published as Salmon with Curry Chutney Sauce in Simple & Delicious March/April 2008, p22

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Reviews forSalmon with Curry Chutney Sauce

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browns19fan User ID: 919833 164826
Reviewed Oct. 29, 2014 Edited Mar. 3, 2015

"We both liked this a great deal. I omitted the hot pepper sauce because the mango chutney I use is spicy enough on its own. Next time I will increase the amount of curry powder, since that flavor is one of our favorites."

MY REVIEW
teenamombear User ID: 4063150 123956
Reviewed Jul. 31, 2013

"I made my own mango chutney recipe to go with this recipe. I loved the sweetness of the mango against the peppery spices. Would definitely make again."

MY REVIEW
mjlouk User ID: 1712085 169622
Reviewed Jan. 30, 2010

"DH and I both really liked this one. I will definitely make it again."

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