Curry Salmon with Blueberry Chutney + Zucchini Ribbon Pasta
2 tablespoons curry powder
3 tablespoons fresh lime juice (reserve 2 tablespoons to the side)
4 5-ounce salmon filets
1 orange, pitted and diced
3 cups fresh or frozen blueberries
¼ cup chopped red onion
3 tablespoons fresh cilantro, chopped (or 1 tablespoon dried)
¼ of salt, divided
Pepper to taste
Mix curry powder and 1 tablespoon of fresh lime juice in a small baking dish. Add salmon to curry mixture and coat evenly; refrigerate for 1 hour.
In a medium mixing bowl, combine orange, 2 tablespoons of lime juice, red onion, cilantro and 1/8 teaspoon salt, and pepper to taste.
Preheat oven to 425 degrees. Place salmon filets on a baking sheet. Sprinkle with 1/8 teaspoon salt and bake for 10 to 13 minutes or until salmon flakes easily with a fork. Top each salmon filet with even amounts of chutney and serve over Zucchini Ribbon Pasta below.
Zucchini Ribbon Pasta
4 medium zucchini
2 tablespoons light olive oil
2 cloves garlic, chopped and divided
Pinch of salt
Pepper to taste
Cut zucchini lengthwise into 1/8-inch-thick slices. Heat a 12-inch heavy skillet over medium high heat. Add 1 tablespoon olive oil to pan; when it shimmers, add garlic, stirring until golden or about 1 minutes.
Add half of zucchini to pan and sauté, turning and stirring frequently, until just tender, about 5 minutes. Sprinkle with salt and pepper. Transfer to a platter.
Repeat steps with second batch of zucchini and transfer to platter.
- Heart Health Tip: Curry seasoning and blueberries both contain powerful disease fighting antioxidants.
- Cooking Tip: Use slicer on a box grater or a potato peeler to make vegetable ribbons. Try substituting yellow squash, carrots, or beets as an alternative to zucchini.