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How To make Broiled Salmon with Curried Eggplant Chutney
1/2 pound eggplant -- cut into 1/2-inch
cubes 1 small red bell pepper :
cut into 1/2-inch
pieces 1 small onion :
cut into 1/2-inch
pieces 1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 teaspoon curry powder
1/2 teaspoon mustard seeds
1/4 cup plus 1 tablespoon firmly packed light
:
brown sugar 1 tablespoon chopped fresh flat-leafed parsley leaves
1 tablespoon balsamic vinegar
2 teaspoons dijon mustard
1/8 teaspoon cayenne
4 salmon fillet with skin -- (4-ounce)
steamed haricots verts and potatoes -- accomplement
In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and 1/4 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 m inutes, or until just cooked through. Discard skin.
Serve fish with chutney and haricots verts and potatoes.
brOILED SALMON WITH CURRIED EGGPLANT CHUTNEY AND STEAMED HARICOTS VERTS AND POT ATOES
Each serving with Haricot Verts and Potatoes about 377 calories and 8 gram fat (19% of calories from fat) Each serving without Haricots Verts and Potatoes abo ut 278 calories and 8 grams fat (26% of calories from fat)
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
How To make Broiled Salmon with Curried Eggplant Chutney's Videos
Roasted Eggplant with a twist
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⭐️ Roasted eggplant is an easy, delicious side dish you can serve with most mains or use to make other wonderful eggplant recipes.
⭐️ Ingredients
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
For the seasoning
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar
1 clove garlic minced
¼ cup parsley finely chopped
¼ teaspoons dried oregano
⅛ teaspoon red pepper flakes
¼ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard 沙丁鱼炒洋葱
Hi! Welcome back to Ninja Tasty's channel. Today, we are going to share a 2 ingredients recipe, the pilchards and onion. Watch the video in full to get to know how to make these delicious pilchards or sardines at home.
#Pilchard
#Sardine
#沙丁鱼炒洋葱
My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard
Thanks for visiting Ninja Tasty. All cooking is with one take, and you will never miss a step! Today, we are going to share with you a simple pilchard and onion recipe. Watch the video to get to know How to make this delicious Pilchard recipe. Thanks for stopping by.
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My friend shared her grandma's secret recipe, I am hooked. #pilchards #how to cook pilchard
EASY VEGAN BROCCOLI SALAD RECIPE #vegan #vegetarian #broccoli #salad #recipe #chinesefood #cooking
Spiced Salmon Curry With Okra Recipe
Ingredients:
260-gm fresh okra
560-gm salmon fillet
¼ tsp salt
¼ tsp turmeric
¼ tsp red chili
¼ tsp cumin
1 tbsp rice flour
2 tbsp water
1 large onion
1 tsp garlic paste
1 tsp chili powder
1 tsp coriander
¾ tsp turmeric
1 tsp salt
1 ½ cups hot water
2 small tomato
4 green chilies
¾ tsp roasted cumin
1 tbsp fresh coriander
Instructions:
1. Mix salmon fillet with salt, turmeric, red chili, cumin, rice flour, and water
2. Wash and cut fresh okra and set aside
3. Fry fish for 2 minutes and remove from heat
4. Fry okra for 2 minutes and remove heat
5. Add sliced onion and sauté until light brown
6. Add garlic paste, chili powder, coriander, and turmeric
7. Splash of water and sauté for 6 minutes
8. Salt to taste and another splash of water
9. Toss in okra
10. Pour hot water
11. Place salmon pieces in pan
12. Add tomato pieces
13. Cook for 2 minutes and 30 seconds with the lid on
14. Garnish with green chilies, roasted cumin, and fresh coriander
15. Ready to enjoy!
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మనోజ్ పెళ్లికి మంచు ఫ్యామిలీ పిండి వంటలు చేస్తున్న వీడియో | Star Mantra
మనోజ్ పెళ్లికి మంచు ఫ్యామిలీ పిండి వంటలు చేస్తున్న వీడియో
Curried EggPlant Chutney
This spicy condiment is delicious with curries or served with sharp cheese and pickles for a British ploughman's lunch. Adjust the quantity of peppers to your desired heat level.
Season: late summer through fall
Yield: 3 pints
Store: cool, dark pantry
2 large eggplants, unpeeled
3 tablespoons distilled white vinegar
2 cloves garlic, minced
2 tablespoons prepared chili powder
2 tablespoons ground ginger
2 teaspoons turmeric
1 tablespoon cumin seed
1 tablespoon fenugreek seed 1/3 cup vegetable oil
1 cup sugar
1 1/4 cups distilled white vinegar
2-4 hot red chilies, seeded and finely chopped
1/3 cup grated fresh ginger
2 tablespoons pickling salt
Cut the eggplant into small cubes and reserve.
Combine the vinegar, garlic, chili powder, ground ginger, and turmeric in a small bowl to form a paste; reserve.
In a large saucepan, heat the oil over medium high heat and briefly saute the cumin and fenugreek seed. Add the eggplant and cook until tender, about 10 minutes. Reduce heat and add the reserved spice paste and the vinegar, sugar, chili peppers, fresh ginger, and pickling salt. Bring to a boil and stir for 5 minutes.
Ladle the chutney into hot, sterilized half-pint or pint jars, allowing 1/2 inch headspace. Follow water-bath canning instructions and process for 15 minutes for half-pints, 20 minutes for pints.
from Canning & Preserving Your Own Harvest, An Encyclopedia of Country Living Guide by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.