See above
| 2 | tbsp curry paste |
| 2 | tbsp lime juice |
| 24 | ounce salmon fillets |
| 1 | nectarine, pitted and diced |
| 120 | g plums, pitted and diced |
| 1/3 | cup blueberries |
| 1/4 | cup red onion |
| 1/4 | teaspoon cayenne pepper |
| 1 | teaspoon lime juice |
| 1 | salt |
| 1 | ground black pepper, to taste |
- 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 220C. 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.
Fish, Main Dish
| Nutrition Facts | ||||||
Serving Size 276.6g |
||||||
Amount Per Serving |
||||||
|
Calories 443 Calories from Fat
230 |
||||||
% Daily Value* |
||||||
|
Total Fat
25.6g 39%
|
||||||
|
Saturated Fat
4.2g 21%
|
||||||
|
Cholesterol
107mg 36%
|
||||||
|
Sodium
143mg 6%
|
||||||
|
Total Carbohydrates
12.5g 4%
|
||||||
|
Dietary Fiber
1.5g 6%
|
||||||
|
Sugars
7.4g |
||||||
|
Protein
38.7g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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