Indian Spiced Salmon with Pineapple Chutney

Whenever I buy a pineapple, I’m always reminded of the Hawaiian cruise my family took the summer after I graduated from high school. We went to a luau on the Big Island, kayaked in Kauai, attempted to surf in Maui, and snorkeled everywhere, but my most vivid memory is our stop at Oahu because that’s where we visited the Dole Plantation. I initially wasn’t so excited about this excursion, being a picky eater and all, but when I saw my brother inhale a huge plate of the fresh fruit in about two seconds, I couldn’t help but try a piece off my dad’s plate. I can’t even describe how beyond amazing that pineapple was…but the fact that I immediately joined in the feeding frenzy and wouldn’t stop gorging myself on the fruit until my mom was forced to cut me off, says it all!

Of course, the pineapples available in Boston don’t compare to the ones in Hawaii, but they are still one of my favorite fruits and it’s not rare for me to polish off half a pineapple in one sitting! I recently decided it would be fun to make a pineapple chutney and pair it with a cumin, coriander, turmeric, and cayenne pepper rubbed seared salmon. This was a really flavorful combo and definitely a meal I’ll be repeating – hopefully one day during another Hawaiian vacation!

Indian Spiced Salmon with Pineapple Chutney
Printable Recipe

Ingredients:

Indian Spiced Salmon:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
4 7-ounce salmon fillets
1 tablespoon canola oil

Pineapple Chutney:
2 cups finely chopped fresh pineapple
1/2 cup golden raisins
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
Juice of half a lemon
1/4 teaspoon salt

Directions:
Heat oven to 350˚F. Mix cumin, coriander, turmeric, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon fillets and lightly rub it into the fillets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon fillets on both sides. Bake salmon for 8 to 10 minutes at 350˚F or until cooked through.

Meanwhile, make the pineapple chutney by placing chopped pineapple, golden raisins, brown sugar, mustard, lemon juice, and salt in a large nonstick skillet and simmer over medium heat for 6 to 8 minutes or until the liquid has evaporated. Spoon pineapple chutney over the salmon. Makes 4 servings.

Nutrition: 533 calories, 19.3g fat, 1.8g fiber, 59.9g protein per serving
Cost: $3.50 per serving

Page 1 of 11

29 Responses to Indian Spiced Salmon with Pineapple Chutney

  1. After having made (and LOVED) your naanwiches, I’m fully convinced of your skill with Indian spices :). This salmon looks delicious, and the pineapple chutney sounds like the perfect bright accompaniment.

  2. Hi Kerstin – This looks really yummy! I’ve been trying to get Rafe to like more Indian food, but it’s still a little intimidating to him. I think this might be a great way to introduce the Indian flavors to him in a more familiar setting – since he loves salmon and pineapple.

    Your picture is beautiful as always!

  3. I used to eat mounds of pineapple every day but I must have developed some kind of allergic reaction to it because now when i eat it, I get an instant stomachache! This dish sounds so delicious though. I love pairing sweet things with salmon.

  4. I’m jealous of your Hawaiian vacation! Sounds like fun. Mmm fresh pineapple. The salmon sounds awesome! What a good dinner.

    I love you chickens trips too. Perfect for fall.

  5. Mmm…I love salmon, I like Indian flavors, and sweet & savory chutneys are the best in making anything just pop. I always enjoy your creativity in your dishes…they always inspire me! :-)

  6. what a fantastic meal! I loved hearing all about your hawaii vaca. Sounds like so much fun and how cool that is where you discovered your love for pineapple!!

  7. I’m always on the hunt for something new and different to do with salmon. This looks like it’d be a good blend of flavors. I also like that you made the chutney, instead of using like 2T. from a $6 jar!

  8. I went to the Dole pineapple place when I was just a young pup too. Loved it. This dinner looks reaslly, really good. I need to go get some salmon, and a pineapple!

  9. Ahh Hawaii – my favorite place on earth! Love this pineapple chutney! I think it would pair great with chicken too (since I’m not quite ok w/ eating salmon just yet! :)

Leave a reply

Pinterest
Email
Print