Indian Salmon and Vegetable Stir-Fry
This colorful and quick dish is a nice change of pace from traditional stir-fry recipes.
INGREDIENTS | SERVES 6
- 1 cup chicken broth
- ½ cup mango chutney
- 1 tablespoon cornstarch
- ⅛ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon curry powder
- 3 cups cauliflower florets
- ¼ cup water
- 1 red bell pepper, chopped
- 1 pound thin salmon fillets
- 2 cups frozen baby peas, thawed
- 3 cups cooked brown rice
In small bowl, combine chicken broth, chutney, cornstarch, and cayenne pepper; mix well and set aside.
In large skillet, heat olive oil over medium-high heat. Add onion, curry powder, and cauliflower; stir-fry for 4 minutes. Add water, cover skillet, and simmer for 3 minutes until cauliflower is crisp-tender.
Add red bell pepper; stir-fry for 2 minutes longer. Add salmon fillets; cover skillet and cook for 3 minutes.
Add peas and chutney mixture; stir-fry for 3–5 minutes longer or until salmon is cooked and sauce bubbles. Serve immediately over hot cooked rice.
Calories: 361.33
Fat: 12.29 grams
Fat as % of calories: 30.6%
Carbohydrates: 37.99 grams
Fiber: 6.89 grams
Sodium: 256.76 mg
Vitamin A : 30% DV
Vitamin C: 230% DV
Calcium: 67.79 mg
