| previous | next |
Title: Broiled Salmon with Curried Eggplant Chutney
Categories: Shell Salmon
Yield: 4 Servings
| 1/2 | lb | Eggplant; cut into |
| 1/2 | -inch | |
| Cubes | ||
| 1 | sm | Red bell pepper; cut into |
| 1/2 | -inch | |
| Pieces | ||
| 1 | sm | Onion; cut into 1/2-inch |
| Pieces | ||
| 1/4 | c | Water |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Cider vinegar |
| 1 | ts | Curry powder |
| 1/2 | ts | Mustard seeds |
| 1/4 | c | Plus 1 tablespoon firmly |
| Packed light | ||
| Brown sugar | ||
| 1 | tb | Chopped fresh flat-leafed |
| Parsley leaves | ||
| 1 | tb | Balsamic vinegar |
| 2 | ts | Dijon mustard |
| 1/8 | ts | Cayenne |
| 4 | Salmon fillet with skin; | |
| (4-ounce) | ||
| Steamed haricots verts and | ||
| Potatoes; accomplement |
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
Preheat broiler.
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon 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.
BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES
Each serving with Haricot Verts and Potatoes about 377 calories and 8 gram fat (19% of calories from fat) Each serving without Haricots Verts and Potatoes about 278 calories and 8 grams fat (26% of calories from fat)
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
Recipe by: Gourmet April 1996