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Grilled Salmon With Fruit Chutney
Recipes
Grilled Salmon With Fruit Chutney

Ingredients

  • 3-5 fresh mint leaves (optional), coarsely chopped
  • 5 peaches or nectarines (peeled, if preferred)
  • 4 salmon fillets, skin removed (1 ½ lb)
  • 1 (6-oz) can pineapple juice
  • ¼ cup fresh pre-diced red onions
  • 1 (9-oz) jar mango chutney
  • pinch cayenne pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon minced garlic, divided
  • 1 tablespoon extra-virgin olive oil, divided

Prep

  • Preheat grill. Chop mint; set aside.
  • Cut peaches into bite-size chunks; place in large sauté pan.
  • Always check fish carefully and remove any bones.
  • Remove any darker sections (wash hands).

Steps

  1. Stir pineapple juice, onions, chutney, and cayenne pepper into peaches. Bring to a boil on high, stirring occasionally.
  2. Reduce heat to medium-high when boiling; cook and stir 8-10 minutes or until liquid reduces by about one-half. Remove from heat.
  3. Sprinkle fish with seasoned salt and one half of the garlic; drizzle with half of the olive oil. Spread garlic and olive oil, using finger tips, over fish; repeat on other side of fish (wash hands).
  4. Place fish on grill and close lid (or cover loosely with foil); grill 3-4 minutes on each side or until 145°F and fish flakes easily.
  5. Stir mint into peach chutney. Serve fish with chutney.

Amount per ¼ recipe serving: Calories 620, Total Fat 23g, Chol 95mg, Sodium 1050mg, Total Carb 65g, Fiber 2g, Calc 4%, Vitamin A 10%, Vitamin C 45%, Iron 4%