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.