🫙 From the Spice Rack
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 fre...
maineasy
Ingredients8 items
Ingredients
- 1/2poundeggplant -- cut into 1/2-inch
- 2tablespoonfresh lemon juice
- 2tablespooncider vinegar
- 1teaspooncurry powder
- 1/2teaspoonmustard seeds
- 1/4cupplus 1 tablespoon firmly packed light
- 1tablespoonbalsamic vinegar
- 2teaspoondijon mustard
Directions
- 1
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 -
- 2
Season mixture with salt and stir in parsley
- 3
Cool chutney to room temperat ure
- 4
Chutney may be made 1 week ahead and chilled, covered
- 5
Preheat broiler
- 6
In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to
- 7
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
- 8
Discard skin