Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Domenica Marchetti
Recipe by Cooking Light May 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

338 calories; calories from fat 35%; fat 13.2g; saturated fat 3.1g; mono fat 5.7g; poly fat 3.2g; protein 36.7g; carbohydrates 15.7g; fiber 0.4g; cholesterol 87mg; iron 1.1mg; sodium 785mg; calcium 27mg.
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