Broiled Salmon with Curried Eggplant Chutney
Submitted by rafael_alves
Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis recipe brings two bold flavors to the same plate and lets them have a conversation.
The salmon gets coated in a sticky glaze of balsamic vinegar, Dijon mustard, brown sugar, and cayenne, then broils skin-side down until the top caramelizes and the flesh is just cooked through.
Alongside it: a homemade eggplant chutney simmered with curry powder, mustard seeds, red bell pepper, onion, cider vinegar, and lemon juice until thick and fragrant.
The sweet-tart warmth of the chutney is exactly what rich salmon needs to keep every bite interesting.
Even better, the chutney can be made up to a week ahead, so the day-of work is just broiling the fish.
Chef Tips
- Make the chutney ahead. The flavors deepen and meld beautifully after a day or two in the fridge.
- Broil the salmon skin-side down and don’t flip it. The skin protects the bottom from drying out, and you peel it off before serving.
- Simmer the chutney until most of the liquid evaporates. You want a thick, jammy consistency, not a watery relish.
- Serve with steamed haricots verts and small boiled potatoes to round out the plate.
Ingredients
Directions
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and ¼ cup brown sugar, unco vered, stirring occasionally, 20 minutes, or until most of liquid is evaporated .
Season mixture with salt and stir in parsley.
Cool chutney to room temperat ure.
Chutney may be made 1 week ahead and chilled, covered.
Preheat broiler.
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to coat.
Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through.
Discard skin.
Serve fish with chutney and haricots verts and potatoes.
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