Indian Spiced Salmon with Pineapple Chutney


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


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.