Curried Salmon with Fruit Chutney

    1 hour 25 min

    The coolness of the fruit tastes great with the spicy salmon.

    12 people made this

    Serves: 4 

    • 2 tablespoons curry paste
    • 2 tablespoons fresh lime juice
    • 4 salmon fillets
    • 1 nectarine, pitted and diced
    • 2 plums, pitted and diced
    • 50g blueberries
    • ¼ red onion, minced
    • ¼ teaspoon cayenne pepper
    • 2 tablespoons freshly chopped coriander
    • 1 teaspoon fresh lime juice
    • salt and ground black pepper to taste

    Prep:1hr10min  ›  Cook:15min  ›  Ready in:1hr25min 

    1. Mix the curry paste and lime juice together in a small dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with clingfilm and chill in the fridge for 1 hour.
    2. While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, red onion, cayenne pepper, coriander, lime juice, salt and pepper in a bowl. Place chutney in fridge until the salmon is ready.
    3. Preheat the oven to 220 degrees C (Gas mark 7).
    4. Remove clingfilm from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet, and serve.

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    Reviews in English (7)


    I made this and served it with a potato curry as well as my home-made plum chutney and it was truly delicious. I have also tried it with cod steaks and its is equally good.  -  20 Sep 2014


    This chutney/salsa was fabulous! Perfect complement to the curried meat. My kids won't touch fish with a ten foot pole so we substituted it with butterflied chicken breast. Equally fabulous! Make sure you get a quality curry paste! I will use the chutney/salsa for other dishes as well. I would even use it as a salsa for tortilla chips.  -  18 Sep 2007  (Review from Allrecipes US | Canada)


    Yay - another great way to do salmon! I used white nectarines and black plums with the blueberries and cut out the red onion because I don't care for it raw. I also added about 1/2 cup of coconut milk to the curry paste and lime juice - mostly because I needed to use it. Excellent! Thanks so much for the recipe!  -  06 Jul 2008  (Review from Allrecipes US | Canada)