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Curried Salmon with Summer Fruit Chutney

Rated as 3.5 out of 5 Stars
21

"The coolness of the fruit tastes great with the spicy salmon."
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Ingredients

1 h 45 m servings 319
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.

Nutrition Facts


Per Serving: 319 calories; 16.5 12 29.8 83 226 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This chutney/salsa was fabulous! Perfect complement to the curried meat. My kids won't touch fish with a ten foot pole so we substituted it with butterflied chicken breast. Equally fabulous! ...

Most helpful critical review

MINE WAS NOT GOOD! I USED THAI RED CURRY PASTE AND DID NOT REMOVE MARINADE. MAYBE THIS WAS THE WRONG TYPE OF CURRY, MAYBE I SHOULD HAVE REMOVED CURRY PASTE. I MAKE FRUIT SALSAS ALL THE TIME WITH...

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This chutney/salsa was fabulous! Perfect complement to the curried meat. My kids won't touch fish with a ten foot pole so we substituted it with butterflied chicken breast. Equally fabulous! ...

Yay - another great way to do salmon! I used white nectarines and black plums with the blueberries and cut out the red onion because I don't care for it raw. I also added about 1/2 cup of coconu...

Good and interesting recipe. But curry taste was a little overpowering.

MINE WAS NOT GOOD! I USED THAI RED CURRY PASTE AND DID NOT REMOVE MARINADE. MAYBE THIS WAS THE WRONG TYPE OF CURRY, MAYBE I SHOULD HAVE REMOVED CURRY PASTE. I MAKE FRUIT SALSAS ALL THE TIME WITH...

Delicious! I think a curried mango pineapple chutney would pair very well with this and add that extra hint of sweetness I thought this needed. I made a side of saag paneer and it was a beauti...

I thought it was good with the raw onion.