Salmon with Mango Chutney

Salmon with Mango Chutney
Servings: 4 Prep 10 mins Cook 450°F 11 mins Roast 15 mins


  • 1 tablespoon canola oil
  • 1 small red onion, diced
  • 1/2 sweet green pepper, diced
  • 1 teaspoon hot curry powder
  • 1/4 cup peach preserves
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 2 ripe mangoes, peeled and diced
  • 4 salmon fillets(1-1/4 pounds total)
  • 1 14 ounce can vegetable broth
  • 1 10 ounce package frozen sweet peas and onions, thawed
  • 3/4 cup bulgur wheat

Make It

1. Heat oven to 450 degree F.

2. In a medium-size saucepan, heat oil over medium heat. Add onion and green pepper and cook for 5 minutes. Stir in curry powder and cook 1 minute. Add peach preserves, vinegar and salt; stir until preserves melt. Add mango and cook, covered, for 5 minutes. Stir occasionally. Set aside until ready to serve.

3. Meanwhile, coat baking dish with nonstick cooking spray. Place salmon, skin side down, in prepared dish. Roast at 450 degree F for 15 minutes, until fish is cooked through.

4. While fish is roasting, place broth and peas and onions in a medium-size saucepan. Bring to a boil. Stir in bulgur. Cover and turn off the heat. Allow to stand for 15 minutes.

5. Fluff bulgur with a fork and serve with salmon and chutney. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 584, Fat, total (g): 22, chol. (mg): 89, sat. fat (g): 4, carb. (g): 62, fiber (g): 10, pro. (g): 38, sodium (mg): 955, Percent Daily Values are based on a 2,000 calorie diet.