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Broiled Salmon with Curried Eggplant Chutney















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


½ pound eggplant
cut into 1/2-inch cubes
1 small sweet red bell peppers
cut into 1/2 inch pieces
1 small onions
cut into 1/2 inch pieces
¼ cup water
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon curry powder
½ teaspoon mustard seeds
¼ 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
teaspoon cayenne pepper
4 each salmon fillets
with skin, 4 ounces
1 x potatoes
and steamed haricots verts


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

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 3612% of calories 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?


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