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Home > Recipes > Salmon Filet With Curry Caribbean Chutney

Salmon Filet With Curry Caribbean Chutney Recipe

Salmon Filet With Curry Caribbean Chutney
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/8 teaspoon curry powder
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon rustic spice seasoning
  • 1 tablespoon olive oil
  • 1/2 cup pineapple, diced
  • 1/2 cup red onion , caramelized
  • 1 tablespoon butter
  • 1 fresh peach , firm
  • RUSTIC SPICE SEASONING(recipe below)
  • 1 mango, firm
  • 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 12 (6 oz. each) salmon filets

Directions

1. Heat oven to 400°F (convection oven: 350°F). Prepare RUSTIC SPICE SEASONING; set aside.

2. Peel, halve and seed mango and peach; cut into 1/2-inch cubes; set aside.

3. Combine butter and olive oil in large saucepan over medium heat until butter is melted. Add mango, peach and pineapple; sauté until fork-tender. Stir in caramelized onions.

4. Add curry powder, ground ginger and 1/4 teaspoon RUSTICE SPICE SEASONING to mixture; stir gently. Transfer to bowl; cool completely.

5. Add small chocolate chips to cooled mixture; mix until blended. Cover and refrigerate until ready to use. About 3 cups (2-1/2 lbs.) chutney.

6. Spray baking sheets with nonstick cooking spray. Arrange salmon skin side down on prepared baking sheets. Lightly coat each salmon with cooking spray. Sprinkle tops of each salmon with about 1 teaspoon prepared RUSTIC SPICE SEASONING. Bake 20 to 30 (convection oven: 10 to 20) minutes or until salmon is easily flaked with a fork. Remove from oven.

8. Serve each salmon filet with about 1/4 cup (1-1/2 oz.) prepared chutney on top. Serve immediately.

RUSTIC SPICE SEASONING

1/2 cup paprika

1/2 teaspoon cayenne pepper

5 tablespoons black pepper

6 tablespoons onion powder

3 tablespoons salt

2-1/2 tablespoons dried oregano

2-1/2 tablespoons dried thyme

3 tablespoons HEATH BITS 'O BRICKLE Toffee Bits, crushed

3 tablespoons HERSHEY'S Cocoa

1. Combine paprika, cayenne pepper, black pepper, onion powder, salt, oregano, thyme, toffee bits and cocoa in medium bowl.

2. Store in air tight container in cool dry place for up to 6 weeks. Apply as a dry rub or seasoning on poultry, pork, beef, seafood, salads, soups or vegetables. About 1-2/3 cups seasoning.

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