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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 425 degrees F (220 degrees C).

  • 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

319.5 calories; 29.8 g protein; 12 g carbohydrates; 82.5 mg cholesterol; 225.7 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2007
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! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips. Read More
(15)

Most helpful critical review

Rating: 1 stars
07/17/2011
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 FRESH JALAPENOS BUT DIDN'T HAVE ANY AND COULD NOT FIND MY CAYANNE. I USED HABANERO AND IT WAS A LITTLE WARM BUT IT DID HELP COVER THE TASTE OF THE FISH. I WOULD RATE THIS "0" STARS IF YOUR SYSTEM WOULD LET ME. Read More
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/18/2007
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! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips. Read More
(15)
Rating: 5 stars
09/18/2007
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! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips. Read More
(15)
Rating: 5 stars
07/06/2008
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 coconut milk to the curry paste and lime juice - mostly because I needed to use it. Excellent! Thanks so much for the recipe! Read More
(10)
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Rating: 4 stars
10/23/2008
Good and interesting recipe. But curry taste was a little overpowering. Read More
(8)
Rating: 1 stars
07/16/2011
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 FRESH JALAPENOS BUT DIDN'T HAVE ANY AND COULD NOT FIND MY CAYANNE. I USED HABANERO AND IT WAS A LITTLE WARM BUT IT DID HELP COVER THE TASTE OF THE FISH. I WOULD RATE THIS "0" STARS IF YOUR SYSTEM WOULD LET ME. Read More
(3)
Rating: 3 stars
11/09/2012
I thought it was good with the raw onion. Read More
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Rating: 4 stars
08/17/2014
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 beautiful compliment to the curried salmon. Read More