Salmon with Curry Chutney Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This tropical-flavored salmon from Carla Newman of Mequon, Wisconsin tastes very special and can be on the table in less than 30 minutes. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons curry powder |
1/4 teaspoon salt |
4 salmon fillets (6 ounces each) |
2 tablespoons butter |
3/4 cup chicken broth |
1/3 cup mango chutney |
1/4 teaspoon hot pepper sauce |
Directions:
1. In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat.
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. 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. Yield: 4 servings.
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