Chutney Salmon Recipes

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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

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.

ALASKA SALMON BURGERS WITH RHUBARB CHUTNEY



Alaska Salmon Burgers with Rhubarb Chutney image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 26

1 pound boneless, skinless Alaska sockeye salmon
2 tablespoons minced fresh cilantro
2 tablespoons thinly sliced green onion
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of smoked paprika
1 clove garlic, finely minced
Juice of half a lime
Salt and freshly ground black pepper
1 tablespoon grapeseed oil, if using a skillet
4 hamburger buns
Rhubarb Chutney, for serving, recipe follows
Lettuce, for serving
Sliced red onion, for serving
Pickles, for serving
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 cup dried dark red cherries
1 cup packed light brown sugar
3/4 cup dried blueberries
1/2 cup cherry juice
1/2 teaspoon crushed red pepper flakes
1/2 large red onion, diced
One 1-inch piece fresh ginger, peeled and minced
1 clove garlic, minced
2 tablespoons honey
2 tablespoons red wine vinegar

Steps:

  • Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Process the other half in a food processor until slightly chunky; add to the diced salmon.
  • In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice. Add the cilantro mixture to the salmon and stir gently until just combined. Season with salt and pepper. Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
  • Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat. Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more. Place on the buns and top each with a dollop of Rhubarb Chutney. Garnish with some lettuce, red onion and pickles, as desired.
  • Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes. Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more. Cool and store in the refrigerator for up to 2 weeks.

HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY



Herb-Grilled Salmon with Fresh Tomato-Orange Chutney image

Provided by Sara Foster

Categories     Citrus     Fish     Fruit     Herb     Tomato     Vegetable     Roast     Backyard BBQ     Dinner     Orange     Seafood     Salmon     Grill     Grill/Barbecue     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 25

Safflower oil or canola oil, for oiling the grill
1 russet potato, halved, for rubbing on the grill
One 3-pound boneless salmon fillet, skin on, scales removed (Note: One side of an averagesized salmon is about 3 pounds)
Juice of 1 orange
2 tablespoons olive oil
6 fresh basil leaves
3 or 4 sprigs fresh dill
Salt and freshly ground black pepper to taste
2 cups Fresh Tomato-Orange Chutney (recipe follows)
Fresh herb leaves, for garnish
Fresh Tomato-Orange Chutney
1/2 pint yellow pear tomatoes or cherry tomatoes, cut in half
1/2 pint red grape tomatoes or cherry tomatoes, cut in half
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 large navel oranges
4 scallions, trimmed and minced
2 tablespoons peeled, grated fresh ginger
Grated zest and juice of 1 lemon
1 jalapeño, seeded and minced
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 teaspoon cracked mixed peppercorns
5 or 6 fresh basil leaves, cut into very thin strips (chiffonade)
Salt and freshly ground black pepper to taste

Steps:

  • Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
  • Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
  • Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
  • Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
  • Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
  • Fresh Tomato-Orange Chutney
  • Preheat the oven to 400 degrees.
  • Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
  • Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
  • Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.

EASY MANGO CHUTNEY SALMON



Easy Mango Chutney Salmon image

I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it.

Provided by Sarah_Jayne

Categories     European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 3

2 salmon fillets
1/4 cup mango chutney
1/2 teaspoon garlic powder

Steps:

  • Preheat your broiler/grill.
  • Put salmon fillets in a dish that will be okay to go under your broiler/grill.
  • In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
  • Spoon the mixture over the two salmon fillets to that each has the same amount.
  • Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.

Nutrition Facts : Calories 371.2, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 213.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 63.5

CHUTNEY SALMON



Chutney Salmon image

Categories     Side     Bake     Salmon

Yield serves 4, 3 ounces fish per serving

Number Of Ingredients 6

Cooking spray
4 salmon fillets with skin (about 5 ounces each), rinsed and patted dry
1/4 teaspoon garlic powder
1/2 cup mango chutney (any variety)
1 teaspoon dried parsley, crumbled
1/2 teaspoon ground cumin

Steps:

  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
  • Place the fish with the skin side down on the baking sheet. Sprinkle the garlic powder over the fish.
  • Spoon the chutney into a small bowl, cutting any large fruit pieces. Stir in the parsley and cumin. Spread over the top side of the fish.
  • Bake for 20 minutes, or until the fish is cooked to the desired doneness.
  • Cook's Tip
  • If you can find mango chutney with ginger, it is particularly good in this dish.
  • nutrition information
  • (Per Serving)
  • Calories: 234
  • Total Fat: 5.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 1.5g
  • Cholesterol: 81mg
  • Sodium: 111mg
  • Carbohydrates: 14g
  • Fiber: 1g
  • Sugars: 12g
  • Protein: 31g
  • Dietary Exchanges
  • 1 Carbohydrate
  • 4 Lean Meat

GRILLED SALMON WITH APRICOT CHUTNEY



Grilled Salmon with Apricot Chutney image

An elegant entrée for four that's so simple. Just grill the fish while the fruity condiment simmers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1/3 cup apricot spreadable fruit
1/4 cup chopped peeled apple (1/4 medium)
2 tablespoons chopped onion
1 tablespoon raisins, chopped
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 tablespoon cider vinegar
4 salmon steaks, 1/2 to 3/4 inch thick (4 oz each)

Steps:

  • In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened.
  • Meanwhile, heat closed contact grill for 5 minutes.
  • When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.

Nutrition Facts : Calories 240, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g

ROASTED SALMON WITH MANGO LIME CHUTNEY



Roasted Salmon With Mango Lime Chutney image

This superb dish features a sweet-and-sour chutney made wirh mangos, jalapeno, ginger, ground cumin and fresh mint leaves. It works perfectly with roasted salmon served warm or cold as part of a salad plate.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons red onions, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, chopped
0.5 (300 g) bag Europe's Best Sunburst Mangoes, defrosted, cut into smaller pieces
2 teaspoons fresh jalapeno peppers, chopped or 1/2 teaspoon hot pepper sauce
3 tablespoons lime juice
1 tablespoon brown sugar or 1 tablespoon granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons fresh mint leaves, chopped
4 salmon fillets, skin removed
2 tablespoons olive oil
2 tablespoons lime juice or 2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a skillet, heat oil over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes, or just until softened. Add mango, pepper, lime juice, sugar, cumin and salt. Cook, stirring occasionally, for 5 minutes until moisture has evaporated. Remove from heat, transfer to serving dish. Garnish with mint, Let stand while salmon cooks.
  • For the salmon, arrange salmon on a parchment-lined baking sheet. In a small dish, combine oil, juice, salt and pepper. Brush onto all sides of salmon,.
  • Roast salmon in a preheated oven , 400F, for 8-10 minutes, or until fish flakes easily with a fork. Serve Salmon with chutney.
  • MAKE AHEAD: Chutney can be prepared, covered and refrigerated, one day ahead. Reheat or serve cold.

Nutrition Facts : Calories 453.7, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 797.6, Carbohydrate 6.5, Fiber 0.3, Sugar 3.9, Protein 63.8

SALMON WITH CURRY CHUTNEY SAUCE



Salmon with Curry Chutney Sauce image

This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
4 salmon fillets (6 ounces each)
2 tablespoons butter
3/4 cup chicken broth
1/3 cup mango chutney
1/4 teaspoon hot pepper sauce

Steps:

  • In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat. , In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the broth, chutney and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Serve with salmon.

Nutrition Facts : Calories 462 calories, Fat 24g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 709mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 35g protein.

PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY



Pan-Fried Salmon With Green-Coconut Chutney image

Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.

Provided by Nik Sharma

Categories     dinner, lunch, seafood, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 cup packed fresh or frozen (thawed) grated coconut
1 cup packed cilantro stems and leaves
1 fresh, hot green chile, such as a serrano or Thai chile, stemmed
2 tablespoons grated fresh ginger
2 tablespoons lime juice
Kosher salt
2 skin-on salmon fillets (about 6 ounces each)
1 tablespoon ghee or unsalted butter
1 tablespoon olive oil
Kosher salt
2 tablespoons grapeseed or canola oil
1 teaspoon black or brown mustard seeds
10 to 12 fresh curry leaves (or 25 to 36 dried curry leaves)
1 teaspoon red-pepper flakes, such Maras, Urfa or Aleppo

Steps:

  • Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
  • Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
  • Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
  • To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
  • Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.

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From ideas.walmart.ca


PAN SEARED SALMON WITH PEACH BASIL CHUTNEY - LE PETIT EATS
2017-08-08 Add brown sugar and apple cider vinegar to a medium sized pot and bring to a boil over medium heat, stirring to combine. Add shallot and cook until mixture has reduced to a syrup-y consistency, about 5-7 minutes. Add spices, salt, raisins and peaches and continue to cook for another 3-4 minutes, stirring occasionally.
From lepetiteats.com


SALMON WITH SPANISH ONION CHUTNEY | EMERILS.COM
Directions. In a saucepan combine first 9 ingredients and bring to a boil. Simmer for 1 hour. Heat oil in a sauté pan. Season salmon "shingles" with salt and pepper and cook 2 minutes per side until just cooked. Present them on a dinner plate, slightly overlapping. Top with a dollop of chutney and garnish with chopped parsley.
From emerils.com


CHUTNEY SALMON - DELICIOUS DECISIONS | GO RED FOR WOMEN
A fragrant aroma will fill your kitchen while the chutney bakes over the salmon, ensuring moist and tender fillets every time.
From goredforwomen.org


CHUTNEY ROASTED SALMON RECIPE - LEVANA COOKS
Instructions Preheat the oven to 450 degrees. Mix the chutney and the oil and smear the salmon all over with the mixture. Place the salmon in a baking pan just large enough to fit it snugly (if it's easier to half the fillet to fit it more easily in the pan, go ahead and half it) Bake 25 minutes. serve hot or at room temperature. 0 replies
From levanacooks.com


SALMON BAKED IN FOIL WITH SMOKED CRANBERRY CHUTNEY
2020-11-23 As the salmon is baking, heat olive oil in a saucepan over medium heat. Sauté shallots and orange zest. Then add juice from orange and remaining cranberry chutney ingredients. Increase heat to high, and stir until cranberries pop, creating a sauce. Total cook time for sauce generally takes about 10-15 minutes. Remove from heat and set aside.
From ssouthernlifestyle.com


CHUTNEY RECIPES | ALLRECIPES
Inspiration and Ideas. Spicy Peach Chutney. 12 Delicious DIY Chutneys. These sweet and spicy relishes are perfect partners for roasted and grilled meats, play just the right note with cheese plates, and give a flavorful kick to bites of rice or bread. Cherry Chutney. Cherry Chutney. Rating: Unrated.
From allrecipes.com


SALMON WITH CHUTNEY RECIPE - ALL INFORMATION ABOUT HEALTHY …
4 salmon fillets with skin (about 5 ounces each) 1/4 teaspoon garlic powder. 1/2 cup mango chutney (any variety) 1 teaspoon dried parsley (crumbled) 1/2 teaspoon ground cumin. Directions. Tip: Click on step to mark as complete. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
From therecipes.info


APPLE CHUTNEY ROASTED SALMON | RECIPE - KOSHER.COM
Reserve the rest for another delicious use. Preheat the oven to 450 degrees Fahrenheit. Mix the chutney and the oil and smear the salmon all over with the mixture. Place the salmon in a baking pan just large enough to fit it snugly. (If it’s easier to half the fillet to fit it more easily in the pan, go ahead and halve it.)
From kosher.com


SKILLET SALMON WITH ZESTY PEACH CHUTNEY - FARM FLAVOR RECIPE
Salmon (4) 6-8 ounce salmon fillets, skin-on 1 ½ tablespoons vegetable oil Salt and pepper Instructions For the chutney: In a large 3-4 quart saucepan, combine chopped peaches, vinegar, brown sugar, onion, garlic powder, pepper, salt and cumin. Bring to a boil, then cover and reduce heat to simmer.
From farmflavor.com


SALMON WITH BLUEBERRY CHUTNEY - WEEATLIVEDOWELL.COM
2019-07-31 Pan-seared salmon with savory blueberry chutney. This chutney is great on chicken or pancakes too! Don’t overcook it, you want to leave some whole fruit in the chutney. You can find this recipe in our Gluten-Free Meal Plan. Print Recipe Pin Recipe Save Recipe Go to My Collections. Prep Time: 30 minutes. Cook Time: 30 minutes. Total Time: 1 hour. Course: …
From weeatlivedowell.com


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