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Broiled Salmon With Curried Eggplant Chutney

Broiled Salmon With Curried Eggplant Chutney comes together with Eggplant Cut Into Inch, Water, Fresh Lemon Juice, Cider Vinegar, and Curry Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, an d cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, unco vered, stirring occasionally, 20 minutes, or until most of liquid is evaporated

2. 2

   Season mixture with salt and stir in parsley.

3. 3

   Cool chutney to room temperat ure.

4. 4

   Chutney may be made 1 week ahead and chilled, covered.

5. 5

   In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoo n brown sugar, and salt to taste and add salmon, turning to coat.

6. 6

   , skin side down, on rack in broiler pan and broil about 4 inches from heat 7 m inutes, or until just cooked through.

7. 7

   Discard skin.