Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 127.97 Kcal (536 kJ) | ||
| Calories from fat | 53.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 74.91mg | 3% | |
| Potassium | 264.62mg | 6% | |
| Total Carbs | 12.49g | 4% | |
| Sugars | 7.95g | 32% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 94.29 Kcal (395 kJ) | ||
| Calories from fat | 39.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 9% | |
|---|---|---|---|
| Cholesterol | 9.6mg | 4% | |
| Sodium | 55.19mg | 3% | |
| Potassium | 194.97mg | 6% | |
| Total Carbs | 9.2g | 4% | |
| Sugars | 5.86g | 32% | |
| Dietary Fiber | 1.5g | 8% | |
| Protein | 5.06g | 14% | |
| Vitamin C | 9mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 5% | |
| Calcium | 7.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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