Broiled Salmon with Curried Eggplant Chutney and St

Name: Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound eggplant, cut into 1/2-inch cubes; 1 small red bell pepper, cut into 1/2-inch pieces; 1 small onion, cut into 1/2-inch pieces; 1/4 cup water; 2 tablespoons fresh lemon juice; 2 tablespoons cider vinegar; 1 teaspoon curry powder; 1/2 teaspoon mustard seeds; 1/4 cup plus 1 tablespoon firmly packed light brown sugar; 1 tablespoon chopped fresh flat-leafed parsley leaves; 1 tablespoon balsamic vinegar; 2 teaspoons Dijon mustard; 1/8 teaspoon cayenne; four 4-ounce salmon fillet with skin; Accompaniment: Steamed Haricots Verts and Potatoes

Servings: persons

1/2 pound eggplant, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/8 teaspoon cayenne
four 4-ounce salmon fillet with skin
Accompaniment: Steamed Haricots Verts and Potatoes

1
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.
2
Season mixture with salt and stir in parsley.
3
Cool chutney to room temperature.
4
Chutney may be made 1 week ahead and chilled, covered.
5
Preheat broiler.
6
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat.
7
Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through.
8
Discard skin.
9
Serve fish with chutney and haricots verts and potatoes.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound eggplant, cut into 1/2-inch cubes, 1 small red bell pepper, cut into 1/2-inch pieces, 1 small onion, cut into 1/2-inch pieces, 1/4 cup water, and more.

Yes, Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Salmon with Curried Eggplant Chutney and Steamed Haricots Verts and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions