http://www.cdkitchen.com/

Serves/Makes: 4
Ready in: < 30 minutes

* 4 1/2 pounds salmon fillets, skin removed
* 1 tablespoon premium curry powder (more if desired)
* salt and pepper to taste
* 1 jar (9 oz. size) mango chutney
* 1 medium mango, skinned and cubed
* 3 tablespoons chopped cilantro
* 1 red bell pepper, chopped
* 1 tablespoon butter
* 3 tablespoons apple vinegar
* 2 tablespoons fresh lime juice
* 1/2 bottle cheap white wine (leftover wine is fine)

First, season your fish fillets by rubbing both sides of curry powder, salt, and pepper. Set aside at room temperature for 15 minutes.

Meanwhile, saute your red pepper with butter in a sauce pan; when soft, add cilantro, mango, and the whole jar of mango chutney, lime juice, and vinegar. Bring to a boil, then set on low to simmer and stay warm.

To cook the fish, heat the white wine in large skillet or iron frying pan to about 250-300 degrees F. Cook the fish on both sides in the hot wine (approximately 5 minutes a side) until the fish is well done in the middle (light pink and no longer red). Serve each piece by ladling about a half cup of mango sauce on top. Garnish with cilantro!