Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 2 teaspoons curry powder

  3. 1/4 teaspoon salt

  4. 4 salmon fillets (6 ounces each )

  5. 2 tablespoons butter

  6. 3/4 cup chicken broth

  7. 1/3 cup mango chutney

  8. 1/4 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the flour, curry and salt. Add salmon; seal bag and shake to coat. In a large skillet, cook salmon in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, in a small saucepan, combine the broth, chutney and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until heated through. Serve with salmon. Yield: 4 servings.


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