Cake, Batter, and Bowl

Indian Spiced Salmon with Pineapple Chutney

Main Dishes

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

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