CURRIED SALMON WITH MANGO CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY
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
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.
CURRIED SALMON WITH SUMMER FRUIT CHUTNEY
The coolness of the fruit tastes great with the spicy salmon.
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour.
- While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready.
- Preheat oven to 425 degrees F (220 degrees C).
- Remove plastic wrap 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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 12 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.6 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 225.7 mg, Sugar 8.3 g
ROASTED SALMON WITH MANGO LIME CHUTNEY
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
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 W/ SWEET N' TANGY PINEAPPLE CHUTNEY
Steps:
- Chutney: 1. Zest 1/2 of orange into small saucepan. Cut a quarter-inch off top and bottom of orange so it can stand upright on a cutting board. Cut away remaining peel & pith, working from top to bottom, and discard. Segment orange, cutting b/t membranes. Cut each segment in 1/2 and add to saucepan. Squeeze juice from remaining membrane into saucepan and discard membrane. 2. Add the rest of chutney ingredients to saucepan, up to and including black pepper. Place on stove over med-high heat. Bring to a boil then reduce heat to simmer until chutney is soft and flavors combine, stirring occasionally, ~20 min. In a small bowl, mis arrowroot w/ 1 tsp water and stir into chutney. Increase heat to simmoer for 1 min. until chutney liquid thickens slightly. Remove from heat and set aside to cool slightly. Salmon 1. Heat 1 tsp olive oil in large nonstick skillet over med-high heat. Season both sides of salmon w/ salt and pepper. Place salmon presentation side (side w/out skin) down in pan. Cook until lightly browned, flip, and continue cooking until done, about 6 min. total. Salmon will be almost completely opaque and will gently flake apart when a knife is inserted into the thickest part of the fish. 2. Serve salmon topped w/ chutney.
HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY
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
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
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
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
ALASKA SALMON BURGERS WITH RHUBARB CHUTNEY
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.
SALMON WITH CURRY CHUTNEY SAUCE
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
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.
MANGO CHUTNEY SALMON
Categories Fish Bake Fry Cocktail Party Valentine's Day Low Carb Kid-Friendly Low/No Sugar Father's Day Backyard BBQ Dinner Winter Healthy Potluck
Yield 6 1 fillet
Number Of Ingredients 7
Steps:
- 1. In shallow bowl or re-sealable plastic bag, combine orange juice, ginger, canola oil and soy sauce. Completely coat salmon fillets with mixture. Marinate in refrigerator for 4 hours. Remove salmon and discard marinade. 2. In small sauce pan or microwave-safe small bowl, combine mango chutney and orange juice; warm to liquefy chutney. 3. Preheat oven to 375 ºF (190 ºC). Lightly spray baking sheet with canola oil cooking spray. Place salmon fillets on baking sheet. Brush with chutney mixture. 4. Bake in pre-heated oven for 10-12 minutes or until fish is opaque and flakes easily with fork With a bit of research and a generous dose of ingenuity, living with diabetes can be simple, manageable, and even delicious.
SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY
Serve with steamed asparagus, snap peas, or green beans.
Yield 4 servings
Number Of Ingredients 12
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.
SALMON WITH SPICY MANGO CHUTNEY
I've tried many different types of fish, many different preparations, in many different restaurants. I've never liked fish but everyone else in my family loves fish so I decided to try it at home. I looked up several recipe's and watched several cooking videos. I combined several ideas and came up with this personal recipe and...
Provided by Sara Andrea
Categories Fish
Time 50m
Number Of Ingredients 15
Steps:
- 1. Combine salt and coriander, mix evenly and have in a small bowl next to stove. Heat large pan over medium-high heat. Add olive oil and heat until hot. Place fish, skin side down into hot oil. Sprinkle salt coriander mixture over each fillet, while in pan. Leave skin side down for 3 minutes. Flip and cook another 3 minutes. Tip: Make sure your pan is hot before adding the fish then don't move your fish until you flip it.
- 2. Put fish in baking dish and place in 300 degree oven to keep warm while making the chutney. The fish will cook a little longer in the oven, making sure your fish is cooked all the way through, but won't dry it out.
- 3. Spray medium pan with non-stick spray and place over medium-high heat. Add red onion and jalapenos, cook three minutes. Add pineapple, honey, and water; reduce heat to low and cook five minutes. Add mango, lime juice, parsley and cilantro. Stir to combine then turn off the heat.
- 4. I serve this dish with a mixed rice blend. To plate, scoop a cup of rice, place one fillet (skin side down) on top of the rice, then add a scoop of chutney on top of the salmon. This dish is SERIOUSLY DELICIOUS!
BROILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POTATOES
Number Of Ingredients 15
Steps:
- In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.
- Preheat broiler.
- In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.
- Serve fish with chutney and haricots verts and potatoes.
BROILED SALMON WITH APPLE-DATE CHUTNEY
Steamed green beans and a rice or pasta salad from the deli go nicely with this entrée inspired by the Pacific Northwest. End with a simple but sophisticated dessert of coffee ice cream drizzled with brandy and sprinkled with toasted hazelnuts. Can be prepared in 45 minutes or less.
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Broil salmon until just opaque in center, about 5 minutes per side.
- Meanwhile, heat remaining 4 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper.
- Transfer salmon to plates. Spoon chutney alongside and serve.
BACON WRAPPED SALMON WITH FRUIT CHUTNEY
Number Of Ingredients 7
Steps:
- 1. On a microwave-safe plate lined with paper towels, micro cook four slices of bacon at a time on high for 1 1/2 minutes. (I used center cut bacon and did not pre-cook). Meanwhile, rinse salmon, pat dry; lightly sprinkle with salt and pepper. Wrap two bacon strips around each fillet. In a 12-inch skillet heat oil over medium-high heat. Cook salmon, bacon seam-side down first, for 3 to 4 minutes per side (longer for thicker fillets) and cook on all sides until bacon is crisp and salmon flakes easily when tested with a fork. 2. For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through. Serve salmon with chutney and thyme. Makes 4 servings. .
GRILLED SALMON WITH APRICOT CHUTNEY
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
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
WILD SALMON WITH COCONUT CHUTNEY & GREEN PILAU
Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
- Meanwhile, boil the rice for 20 mins, then drain.
- Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
- Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.
Nutrition Facts : Calories 553 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
SALMON WITH APRICOT CHUTNEY
My son isn't crazy about salmon, but likes this recipe, as he's mad about apricots! From Betty Crocker
Provided by Ppaperdoll
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix preserves, apple, onion, raisins, salt, allspice and cider vinegar in small saucepan and heat to boiling.
- Reduce heat and cook 12 to 15 minutes, stirring often until onion is soft and sauce is slightly thickened.
- Preheat grill (broiler).
- Place salmon stakes on grill-safe pan and cook 6-8 minutes until salmon flakes easily with a fork.
- Serve with chutney.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 2.2, Cholesterol 59, Sodium 215.8, Carbohydrate 20.8, Fiber 0.5, Sugar 12.3, Protein 20.2
CHUTNEY SALMON
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
SALMON WITH MANGO CHUTNEY AND BROCCOLI RECIPE - (4.8/5)
Provided by á-8220
Number Of Ingredients 11
Steps:
- Chutney can be made ahead. Dice Mango, tomato and green onions. Place in a bowl and mix with juice of one lime and minced garlic. Set in the refrigerator until ready to serve. For the Salmon - preheat olive oil in skillet on medium heat. Dry salmon filets with paper towel and sprinkle with salt, pepper and coriander. Sautee in olive oil approximately 4 minutes on each side. Broccoli - Heat approximately 1/2 cup water in saucepan with broccoli sprinkled with vegetable magic. Steam until desired tenderness. Estimated per serving: Calories -Salmon 279; Chutney 28; Broccoli 27 - total Cal 334 Protein 27 NA 2 total Pro 29 Fat 18 NA .3 total Fat 18.3 Carbs 1 8 6 total Carb 15 Fiber 1 NA 3 total Fib 4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love