Broiled Salmon Fillets with Curried Chutney Sauce

This quick sweet-and-sour sauce puts chutney to good use, while cider vinegar and curry powder add tang and deepen the flavor. The sauce also pairs well with grilled chicken breasts. Serve fillets and sauce with rice and haricot verts, if desired.

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Ingredients

• 3/4  cup  fat-free, low-sodium chicken broth
• 1/3  cup  prepared mango chutney
• 2  tablespoons  cider vinegar
• 1  teaspoon  curry powder
• 1/2  teaspoon  salt, divided
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Preheat broiler.

Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan; bring to a boil over medium heat. Reduce heat, and cook until reduced to 1/2 cup (about 8 minutes).

Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Place salmon, skin side down, on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Nutritional Information

Calories:

338 (35% from fat)

Fat:

13.2g (sat 3.1g,mono 5.7g,poly 3.2g)

Protein:

36.7g

Carbohydrate:

15.7g

Fiber:

0.4g

Cholesterol:

87mg

Iron:

1.1mg

Sodium:

785mg

Calcium:

27mg