Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Broiled Salmon with Curried Eggplant Chutney

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound eggplant
cut into 1/2-inch cubes
Camera
1 small sweet red bell peppers
cut into 1/2 inch pieces
Camera
1 small onions
cut into 1/2 inch pieces
Camera
¼ cup water
Camera
2 tablespoons lemon juice
fresh
Camera
2 tablespoons apple cider vinegar
Camera
1 teaspoon curry powder
Camera
½ teaspoon mustard seeds
Camera
¼ cup brown sugar, light
plus 1 tablespoon, firmly packed
* Camera
1 tablespoon parsley leaves
choped, fresh, flat-leafed
Camera
1 tablespoon balsamic vinegar
Camera
2 teaspoons dijon mustard
Camera
teaspoon cayenne pepper
Camera
4 each salmon fillets
with skin, 4 ounces
* Camera
1 x potatoes
and steamed haricots verts
* Camera

Ingredients

Amount Measure Ingredient Features
226.8 g eggplant
cut into 1/2-inch cubes
Camera
1 small sweet red bell peppers
cut into 1/2 inch pieces
Camera
1 small onions
cut into 1/2 inch pieces
Camera
59 ml water
Camera
3E+1 ml lemon juice
fresh
Camera
3E+1 ml apple cider vinegar
Camera
5 ml curry powder
Camera
2.5 ml mustard seeds
Camera
59 ml brown sugar, light
plus 1 tablespoon, firmly packed
* Camera
15 ml parsley leaves
choped, fresh, flat-leafed
Camera
15 ml balsamic vinegar
Camera
1E+1 ml dijon mustard
Camera
0.6 ml cayenne pepper
Camera
4 each salmon fillets
with skin, 4 ounces
* Camera
1 x potatoes
and steamed haricots verts
* Camera

Directions

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and ¼ cup brown sugar, unco vered, stirring occasionally, 20 minutes, or until most of liquid is evaporated .

Season mixture with salt and stir in parsley.

Cool chutney to room temperat ure.

Chutney may be made 1 week ahead and chilled, covered.

Preheat broiler.

In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to coat.

Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through.

Discard skin.

Serve fish with chutney and haricots verts and potatoes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 3612% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 35mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 14% Vitamin C 51%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe