Curried Salmon with Fruit Chutney

    Curried Salmon with Fruit Chutney


    11 people made this

    About this recipe: The coolness of the fruit tastes great with the spicy salmon.

    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 (1)


    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

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