Broiled Salmon with Curried Eggplant Chutney
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow 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 |
|
| 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
fresh |
|
| 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
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 4 | each |
salmon fillets
with skin, 4 ounces |
*
|
| 1 | x |
potatoes
and steamed haricots verts |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
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 |
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
mustard seeds
|
|
| 59 | ml |
brown sugar, light
plus 1 tablespoon, firmly packed |
*
|
| 15 | ml |
parsley leaves
choped, fresh, flat-leafed |
|
| 15 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 0.6 | ml |
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 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.
