Salmon with Curry Chutney Sauce

Name: Salmon with Curry Chutney Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 177 milliliters chicken broth; 2 teaspoons curry powder; 2 Tbsps all-purpose flour; 79 milliliters mango chutney; 0 teaspoons hot pepper sauce; 680 grams salmon fillets each); 0 teaspoons salt

Salmon with Curry Chutney Sauce takes roughly 20 minutes from beginning to end. This recipe makes 4 servings with 390 calories, 35g of protein, and 17g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up pepper sauce, chicken broth, flour, and a few other things to make it today. It is a pretty expensive recipe for fans of Indian food.

Instructions

In a large resealable plastic bag, combine the flour, curry and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Ziploc Bags

Add salmon; seal bag and shake to coat.

Ingredients you will need

Salmon

Shake

In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork.

Ingredients you will need

Butter

Salmon

Fish

Equipment you will use

Frying Pan

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.

Ingredients you will need

Hot Sauce

Chutney

Broth

Equipment you will use

Sauce Pan

Serve with salmon.

Ingredients you will need

Salmon

Equipment

Ziploc Bags

Frying Pan

Sauce Pan

Ingredients

Servings:

2Tbsps

butter 177milliliters

chicken broth 2teaspoons

curry powder 2Tbsps

all-purpose flour 79milliliters

mango chutney 0teaspoons

hot pepper sauce 680grams

salmon fillets each)0teaspoons

salt

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are great choices 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. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.