Best Curried Salmon With Mango Chutney Recipes

CURRY SALMON WITH MANGO

Curry Salmon with Mango image

Curried salmon with mango is best served immediately. Enjoy!

Provided by Utonah Ruiz

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (1 pound) fillet salmon fillet
¼ cup avocado oil
1 teaspoon curry powder
salt to taste
1 mango - peeled, seeded, and diced
¼ cup diced red onion
1 small serrano pepper, diced
1 small bunch cilantro leaves
1 lime

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 12.2 g, Cholesterol 50.4 mg, Fat 20.6 g, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, Sodium 91.3 mg, Sugar 8.5 g

CURRIED SALMON CAKES

Curried Salmon Cakes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder, preferably hot
Kosher salt and freshly ground pepper
8 tablespoons store-bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 tablespoons grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying

Steps:

Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

Nutrition Facts : Calories 536, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 767 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 27 grams

SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney image

Serve with steamed asparagus, snap peas, or green beans.

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1 small red onion, chopped
1 large jalapeño, seeded and chopped
Salt and freshly ground black pepper
1 8-ounce can pineapple chunks in natural juices (such as Dole brand), drained
2 tablespoons honey (a couple of good drizzles)
4 6-ounce salmon fillets
1 tablespoon ground coriander
1 ripe mango, peeled and diced
Juice of 1 lime
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1/4 cup fresh cilantro (a generous handful), chopped

Steps:

Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.