Salmon curry with mango chutney

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 13 G., saturated fats 2 G., proteins 32 G., carbohydrates 28 G., fiber 5 G., cholesterol 66 mg, sodium 797 mg, sugar 0 G.

This quick and delicious Indian-inspired dish is perfect for holidays or special occasions. Salmon fillet rubbed with curry powder is pan-fried and served with braised Swiss chard and a homemade mango chutney with raisins and mint. Expect a harmonious blend of spicy, sweet, and tart flavors. When cooking Swiss chard, use both the leaves and the tough stems: the more fiber, the better!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced
1 serrano pepper, thinly sliced (remove seeds to reduce heat)
1 and 1/4 teaspoons Madras curry powder
1 mango, peeled and diced
1/4 cup golden raisins
2 tbsp + 0.5-1 tsp distilled white vinegar
4 salmon fillets with skin, weighing 150 g each (preferably wild)
1 large bunch Swiss chard, leaves torn, stems chopped
3 cloves garlic, crushed
1/4 cup chopped fresh mint, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, chard, serrano pepper, curry, chutney sauce, mango, raisin, mint

Cooking the dish according to the recipe:

In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the shallot, serrano chili, 1/4 teaspoon curry powder, and a pinch each of salt and black pepper. Cook, stirring, until the shallots are golden brown, 2 to 3 minutes.
Add the mango, raisins, 2 tablespoons vinegar, and 1 tablespoon water. Reduce heat to medium and cook, stirring and lightly mashing the mango pieces, until the chutney thickens, 10 to 15 minutes.

Meanwhile, rub the top and sides of the salmon with the remaining curry powder and season with salt and pepper. Place the fish, skin side down, in a cold nonstick skillet. Set the skillet over medium heat and cook the salmon until the skin is crisp and the flesh is almost cooked through, 10-12 minutes. Flip and cook for another 1-2 minutes.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chard stems, garlic, and a pinch of salt and black pepper. Cook, stirring, until the stems are crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, for 3-5 minutes. Add a few drops of water if the pan is dry.
Stir the mint and 0.5 teaspoon vinegar into the mango chutney. Season with salt and add up to 0.5 teaspoon more vinegar if needed. Divide the chard and fish among plates. Top with the mango chutney and sprinkle with mint.

Categories:

recipe / Calorie content of prepared meals / Pan / Main courses / Fish and seafood / Food Network - recipes / Indian cuisine

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