Curried Salmon With Fall Fruit Chutney & Swiss Chard

This elegant main course features steamed salmon served over tender Swiss chard, accompanied by a light, aromatic curry sauce. The dish balances the richness of the fish with the earthy greens and the subtle spice of the curry, finished with a dollop of fall fruit chutney. It is a sophisticated yet approachable meal perfect for dinner parties or special family dinners.

Cooking Method: Steaming, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 360

Dietary: Gluten-free

Description

This elegant main course features steamed salmon served over tender Swiss chard, accompanied by a light, aromatic curry sauce. The dish balances the richness of the fish with the earthy greens and the subtle spice of the curry, finished with a dollop of fall fruit chutney. It is a sophisticated yet approachable meal perfect for dinner parties or special family dinners.

Ingredients

olive oil, divided
onion, finely chopped
carrot, finely diced
curry powder (preferably madras)
ginger, grated
lemongrass, chopped
dry white wine
reduced-sodium chicken broth, defatted
salt and freshly ground black pepper
Swiss chard, stemmed, washed, and cut into thin strips
olive oil
salmon fillet, skin and pin bones removed
fall fruit chutney

Directions

1
To make the sauce: In a nonstick skillet, heat 1 teaspoon oil over low heat. Add onion and carrot; cook, stirring, until onion is translucent, about 1 minute.
2
Add ginger, lemongrass, and curry powder; cook, stirring, until fragrant, about 2 minutes more.
3
Add wine, increase heat to medium-high, and cook until wine evaporates, 3 to 5 minutes.
4
Add broth, reduce heat to low, and simmer, uncovered, for 20 minutes.
5
Press through a fine sieve into a small saucepan. Whisk in remaining 1 teaspoon oil, and season with salt and pepper. (Sauce will be very thin.) Set aside.
6
To cook chard and salmon: In a large pot of boiling salted water, cook chard until tender, about 5 minutes. Drain and refresh under cold water. Gently squeeze dry.
7
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high heat. Add chard and sauté until heated through, about 3 minutes. Season with salt and pepper. Keep warm.
8
Season salmon with salt and pepper. In the bottom of a steamer or large pot, bring 3 inches of water to a boil. Lightly oil a steamer basket, add salmon, place over water, cover, and steam until firm and opaque in the center, about 8 minutes.
9
Meanwhile, reheat sauce.
10
To serve, divide chard among 4 warmed plates and top with salmon. Garnish salmon with chutney and spoon sauce around it. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 360kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 2.1g11%
Cholesterol 120mg40%
Sodium 350mg15%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 6g
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, swiss chard, curry sauce, chutney, steamed, indian, dinner, fish, vegetables, ginger, lemongrass, gluten free

Read it online: https://www.chefs-mate.com/recipe/curried-salmon-with-fall-fruit-chutney-swiss-chard/