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Salmon with Curry Chutney Sauce Recipe
Salmon with Curry Chutney Sauce Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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.

Directions

  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

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.

Full-Bodied White Wine

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

Reviews for Salmon with Curry Chutney Sauce

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   (2)
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MY REVIEW
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
Reviewed Jan. 30, 2010

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

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