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Salmon with Curry Chutney Sauce

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

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

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Reviews

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Average Rating:
  • browns19fan
    Oct 29, 2014

    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.

  • teenamombear
    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.

  • mjlouk
    Jan 30, 2010

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