Rating: 3.5 stars 3.5
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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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

320 calories; protein 29.8g; carbohydrates 12g; fat 16.5g; cholesterol 82.5mg; sodium 225.7mg. Full Nutrition
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