- 2 1-inch-thick salmon steaks (each about 6 ounces)
- 6 teaspoons olive oil
- 1 1/2 teaspoons curry powder
- 2/3 cup chopped red onion
- 3/4 cup chopped peeled tart green apple
- 1/4 cup chopped pitted dates
- 2 tablespoons apple juice
- 1 tablespoon white wine vinegar
- Preheat broiler. Brush each salmon steak with 1 teaspoon oil. Sprinkle each with 1/4 teaspoon curry powder, salt and pepper. Broil salmon until just opaque in center, about 5 minutes per side.
- Meanwhile, heat remaining 4 teaspoons oil in heavy medium skillet over medium-low heat. Add onion and sauté until onion begins to soften, about 3 minutes. Mix in apple, dates, apple juice and remaining 1 teaspoon curry powder. Cook 2 minutes longer. Mix in vinegar; simmer 1 minute. Season chutney to taste with salt and pepper.
- Transfer salmon to plates. Spoon chutney alongside and serve.