Curry Salmon with Blueberry Chutney + Zucchini Ribbon Pasta

2 tablespoons curry powder

3 tablespoons fresh lime juice (reserve 2 tablespoons to the side)

4 5-ounce salmon filets

1 orange, pitted and diced

3 cups fresh or frozen blueberries

¼ cup chopped red onion

3 tablespoons fresh cilantro, chopped (or 1 tablespoon dried)

¼ of salt, divided

Pepper to taste

Mix curry powder and 1 tablespoon of fresh lime juice in a small baking dish. Add salmon to curry mixture and coat evenly; refrigerate for 1 hour. 

In a medium mixing bowl, combine orange, 2 tablespoons of lime juice, red onion, cilantro and 1/8 teaspoon salt, and pepper to taste. 

Preheat oven to 425 degrees. Place salmon filets on a baking sheet. Sprinkle with 1/8 teaspoon salt and bake for 10 to 13 minutes or until salmon flakes easily with a fork.  Top each salmon filet with even amounts of chutney and serve over Zucchini Ribbon Pasta below.

Zucchini Ribbon Pasta

4 medium zucchini

2 tablespoons light olive oil

2 cloves garlic, chopped and divided

Pinch of salt

Pepper to taste

Cut zucchini lengthwise into 1/8-inch-thick slices. Heat a 12-inch heavy skillet over medium high heat. Add 1 tablespoon olive oil to pan; when it shimmers, add garlic, stirring until golden or about 1 minutes.

Add half of zucchini to pan and sauté, turning and stirring frequently, until just tender, about 5 minutes. Sprinkle with salt and pepper. Transfer to a platter.

Repeat steps with second batch of zucchini and transfer to platter.

• Heart Health Tip: Curry seasoning and blueberries both contain powerful disease fighting antioxidants.
• Cooking Tip: Use slicer on a box grater or a potato peeler to make vegetable ribbons. Try substituting yellow squash, carrots, or beets as an alternative to zucchini.