Curry salmon fillet on a pile of zucchini noodles

Curry Salmon with Blueberry Chutney on Zucchini Ribbon Pasta

Serves 4

Curry Salmon

  • 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
  1. 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.
  2. In a medium mixing bowl, combine orange, 2 tablespoons of lime juice, red onion, cilantro and 1/8 teaspoon salt, and pepper to taste.
  3. 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
  1. 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.
  2. 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.
  3. Repeat steps with second batch of zucchini and transfer to platter.

Heart Health Tip: Curry seasoning contains 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.

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