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Salmon with Mango Chutney
Show 11.06
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Salmon with Mango Chutney

2 salmon filets
Salt and pepper
Parsley
Brush with olive oil and grill, pan sauté, or bake until cooked through

Sauce:
1 tablespoon butter
½ cup cream
2 tablespoons mango chutney
1 tablespoon parsley
Salt and pepper to taste
½ teaspoon of Dijon mustard
1 squeeze from slice of fresh lemon

Put all ingredients in a small sauce pan, cook over medium high heat and whisk thoroughly.  Serve immediately over salmon.  This sauce also goes well with chicken!

Serve with mediterranean rice and your favorite vegetable


Mediterranean Rice:

3 cups chicken broth
1½ cups white rice
2 tablespoons vegetable oil
¾ cup raisins
½ teaspoon turmeric
1 teaspoon curry powder
1½ tablespoons soy sauce

Put all ingredients in a saucepan, cover and cook over low heat for 20 minutes, or until all liquid is absorbed.


Salad:
Croutons:
¼ loaf of French bread, cut into 1" cubes
Olive oil
Garlic salt
Freshly grated Parmesan cheese

Over medium heat, coat the bottom of the sauté pan with olive oil.  Add cut up French bread and dust with garlic salt.  Continuously stir until brown on all sides.  Just before removing from pan, dust with parmesan cheese.

1 bag of fresh field greens
Gorgonzola cheese 2 ounces
Freshly sliced strawberries
Cut up avocado
Shredded carrots

Toss all ingredients together and serve with your favorite salad dressing.  I like to use miso sesame or poppy seed.

Becky Gramstrup
Community Cook