Salmon with Curry Chutney Sauce Recipe

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.