Broiled Salmon with Curried Eggplant Chutney

Chuney was too sweet with the 1/4 cup of brown sugar; I would cut this way down. Also, I trippled the Curry Power and seared the Salmon instead of broiling it.

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60 minutes Prep: 30 minutes Cook: 30 minutes

36 calories per serving view nutrition facts

Ingredients

1/2	pound	eggplant	cut into 1/2-inch cubes
1	small	sweet red bell pepper	cut into 1/2 inch pieces
1	small	onion	cut into 1/2 inch pieces
1/4	cup	water
2	tablespoons	lemon juice	fresh
2	tablespoons	cider vinegar
1	teaspoon	curry powder
1/2	teaspoon	mustard seeds
1/4	cup	brown sugar, light	plus 1 tablespoon, firmly packed
1	tablespoon	parsley leaves	choped, fresh, flat-leafed
1	tablespoon	balsamic vinegar
2	teaspoons	dijon mustard
1/8	teaspoon	cayenne pepper
4	each	salmon fillets	with skin, 4 ounces
1	x	potatoes	and steamed haricots verts

Directions

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and 1/4 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.

Reviews

Chuney was too sweet with the 1/4 cup of brown sugar; I would cut this way down. Also, I trippled the Curry Power and seared the Salmon instead of broiling it.
over 6 years ago by ZELLNER1