This quick sweet-and-sour sauce puts chutney to good use, while cider vinegar and curry powder add tang and deepen the flavor. The sauce also pairs well with grilled chicken breasts. Serve fillets and sauce with rice and haricot verts, if desired.
3/4 cup fat-free, low-sodium chicken broth
1/3 cup prepared mango chutney
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).
Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.
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I've probably tried over 25 different CL salmon recipes over the years. This one wasn't bad, but wasn't anything special. The flavors went well together, but they didn't really stand out. We have enough other CL salmon recipes we like better to stick with those.