Best 2 Curried Salmon With Summer Fruit Chutney Recipes

Indulge in a culinary journey with our delectable Curried Salmon with Summer Fruit Chutney recipe, a harmonious blend of flavors that will tantalize your taste buds. This main course dish features succulent salmon fillets enveloped in a fragrant curry sauce, complemented by a vibrant medley of summer fruits in a sweet and tangy chutney. Accompany this delightful entrée with fluffy basmati rice or crisp roasted vegetables for a complete and satisfying meal.

In addition to the main recipe, this article offers a collection of delectable recipes to elevate your culinary skills and expand your recipe repertoire. Embark on a culinary adventure with our aromatic Aloo Gobi featuring tender potatoes and cauliflower enveloped in a flavorful blend of spices. Delight in the comforting goodness of our Chana Masala, a classic chickpea curry brimming with rich flavors and textures. Experience the vibrant flavors of our refreshing Kachumber Salad, a medley of crisp vegetables tossed in a tangy dressing. Satisfy your sweet cravings with our luscious Mango Lassi, a creamy and refreshing yogurt-based beverage infused with the tropical essence of mangoes.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED SALMON WITH MANGO CHUTNEY

Curried Salmon with Mango Chutney image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 small shallot, sliced
1 serrano chile pepper, thinly sliced (remove seeds for less heat)
1 1/4 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
1 mango, peeled, pitted and chopped
1/4 cup golden raisins
2 tablespoons plus 1/2 to 1 teaspoon distilled white vinegar
4 5-ounce skin-on salmon fillets (preferably wild)
1 large bunch Swiss chard, leaves torn and stems sliced
3 cloves garlic, smashed
1/4 cup chopped fresh mint, plus more for topping

Steps:

Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.

CURRIED SALMON

Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

Steps:

In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts :

Tips:

Choose a salmon fillet that is about 1 pound in size and has no skin or bones.
To make the curry paste, use a food processor to blend together the ingredients until smooth.
When cooking the salmon, be careful not to overcook it, as it will become dry and tough.
Serve the salmon immediately with the chutney and rice.
For the chutney, use a variety of summer fruits, such as peaches, nectarines, apricots, and plums.
To make the chutney, combine the fruits, sugar, vinegar, and spices in a saucepan and bring to a boil. Then, reduce the heat and simmer for about 30 minutes, or until the chutney has thickened.
The chutney can be made ahead of time and stored in the refrigerator for up to two weeks.

Conclusion:

This curried salmon with summer fruit chutney is a delicious and easy-to-make dish that is perfect for a summer meal. The salmon is cooked in a flavorful curry sauce, and the chutney adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.