Salmon With Curry Chutney Sauce

1. 1

   In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat.

2. 2

   In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.