Roast Salmon with Kumquat-Pineapple Chutney
Bird's eye chile, also known as Thai red chile, adds a punch of heat to this chutney. If your store doesn't have one, a serrano will work too.
EatingWell Magazine, January/February 2022
Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
To make ahead:
Refrigerate chutney (Step 2) for up to 4 days.
Kumquats are an excellent source of vitamin C, and the edible skin—chock-full of antioxidants and fiber—makes them a nutrient superstar. They're available all winter, but if you can't find them, substitute with the segments of 2 large navel oranges.
Serving Size:4 oz. salmon & 1/3 cup chutney
332 calories; protein 35g; carbohydrates 30g; dietary fiber 4g; sugars 22g; added sugar 8g; fat 8g; saturated fat 2g; cholesterol 78mg; sodium 352mg; potassium 853mg.