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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Broiled Salmon Fillets with Curried Chutney Sauce

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.

Cooking Light MAY 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 35%
  • Fat: 13.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 36.7g
  • Carbohydrate: 15.7g
  • Fiber: 0.4g
  • Cholesterol: 87mg
  • Iron: 1.1mg
  • Sodium: 785mg
  • Calcium: 27mg
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Broiled Salmon Fillets with Curried Chutney Sauce recipe

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