Toasted Sesame Chutney Salmon

MAKES: 4 servings
YIELD: One 6 oz Salmon Fillet
CRISPY RATING: Fruity and a bit sharp, blends well with the fish.

  • 4 - 6 oz. Salmon Fillets
  • 1 tsp Coriander
  • 1/4 tsp Salt
  • 2 Tbsp Mango Chutney
  • 1 Tbsp Spicy Brown Mustard
  • 2 tsp Sesame Seeds, toasted (though I didn't toast them)

1. Place salmon in small baking dish or on a cookie sheet, sprayed with Pam.

2. Sprinkle salmon with coriander and salt.

3. Mix chutney and mustard together in small bowl and spread on the salmon.

4. Top salmon with sesame seeds.

5. Bake at 425 for 14 to 18 minutes, depending on thickness of fish and how well done you like them. They are done when fish flakes easily with a fork.


Again - it's the fruit with meat thing I'm really enjoying lately.

Recipe from Weight Watchers Annual Recipes for Success 2004.

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