Broiled Salmon Fillets with Curried Chutney Sauce

Broiled Salmon Fillets with Curried Chutney Sauce Recipe
Becky Luigart-Stayner
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.

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 35 %
Fat 13.2 g
Satfat 3.1 g
Monofat 5.7 g
Polyfat 3.2 g
Protein 36.7 g
Carbohydrate 15.7 g
Fiber 0.4 g
Cholesterol 87 mg
Iron 1.1 mg
Sodium 785 mg
Calcium 27 mg

Ingredients

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
Cooking spray

Preparation

Preheat broiler.

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.

Domenica Marchetti,

Cooking Light

May 2006
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