Curried Salmon with Summer Fruit Chutney

Name: Curried Salmon with Summer Fruit Chutney
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters blueberries; 0 teaspoons cayenne pepper; 2 Tbsps curry paste; 3 Tbsps chopped fresh cilantro; 4 servings salt and ground black pepper to taste; 1 teaspoon fresh lime juice; 2 Tbsps fresh lime juice; 1 nectarines, pitted and diced; 2 plums, pitted and diced; 59 milliliters minced red onion; 680 grams salmon fillets

Need a gluten free, dairy free, and primal main course? Curried Salmon with Summer Fruit Chutney could be an amazing recipe to try. This recipe serves 4. One serving contains 291 calories, 35g of protein, and 12g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. If you have nectarines, salmon fillets, plums, and a few other ingredients on hand, you can make it. To use up the nectarines you could follow this main course with the Baked Figs and Nectarines over Ice Cream as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Mix the curry paste and lime juice together in a small baking dish.

Ingredients you will need

Curry Paste

Lime Juice

Equipment you will use

Baking Pan

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.

Ingredients you will need

Salmon

Curry Powder

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Blueberries

Lime Juice

Nectarine

Cilantro

Chutney

Salmon

Onion

Plum

Equipment you will use

Bowl

Place chutney in refrigerator until salmon is ready.

Ingredients you will need

Chutney

Salmon

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

Equipment you will use

Oven

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.

Ingredients you will need

Chutney

Salmon

Wrap

Equipment you will use

Plastic Wrap

Oven

Equipment

Ingredients

Servings:

79milliliters

blueberries 0teaspoons

cayenne pepper 2Tbsps

curry paste 3Tbsps

chopped fresh cilantro 4servings

salt and ground black pepper to taste 1teaspoon

fresh lime juice 2Tbsps

fresh lime juice 1

nectarines, pitted and diced 2

plums, pitted and diced 59milliliters

minced red onion 680grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.