Apple Chutney topped Salmon w/Garlic Mashed Potatoes-GF

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* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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   Baked or grilled wild caught salmon fillets are topped with a homemade apple chutney and served with roasted garlic mashed potatoes!   Apple chutney is the perfect fall accompainment to almost any meal and includes red currant jam, fresh apples and dried cranberries- absolutely delicious!

Allergies- Gluten and Soy Free.

Sodium can be lowered by leaving salt out of recipe.

Ingredients- organic apple juice, organic maple syrup, wild caught salmon fillets, thyme, organic apples, organic currant jam (organic currants, pectin, evaporated cane juice), butter (1 Tbls), organic red onion, ginger, rice vinegar, dried unsulphured crandberries, curry powder, cinnamon sticks, organic potatoes, butter, milk, garlic, salt.

Cooking Instructions

Apple Chutney topped Pork Chops or Pork Tenderloin
Thaw Completely. Pork Chops- Rinse pork chops with water and pat dry.  Preheat oven to 350d.  Heat an oven-proof skillet over high heat.  Add 1 Tbls of oil to pan.  Lay pork chops in pan and sear until golden on one side, about 3 min.  Turn chops over then put the pan in the oven.  Cook chops for 8-10 more min, or until cooked through. Let rest 5 minutes before serving.  Pork Tenderloin- Oven- preheat oven to 350d.  Put pork and sauce in baking dish.  Cook for 40-45min, check for doneness.  If it starts to dry out at all drizzle with a little oil or cover with foil or lid. Green Beans/Asparagus- pour in baking dish and bake at 350 for 11-13 min, or until warmed through. For Chutney- heat a skillet oven med heat.  Pour bag of chutney ingredients in.  Cook chutney for 10 min, stirring.  Serve over pork.  HC Points:  Pork Chops 9.5pts (based on 2.5 serves for half, 5 serves for a full)         Pork Tenderloin- 9.5pts (based on 3 serves for half, 6 serves for a full)