Servings: 2

1 T. Olive or Avocado Oil 1 T. Olive or Avocado Oil
2 Salmon Fillets 2 Salmon Fillets
½ c. Chicken broth ½ c. Chicken broth
¼ c. Mango Chutney ¼ c. Mango Chutney
½ t. curry powder ½ t. curry powder

In a small bowl or measuring cup, combine the broth, Mango Chutney and curry powder.
In a large, non-stick skillet, heat the oil over medium heat.
Pat the Salmon fillets dry and add to the pan, skin side down. Cook for 2 minutes. Flip over so that the skin side is up. Slide a knife edge under the edge of the skin and peel it off. Be careful of any popping oil. Cook for 3 minutes.
Flip again so that the now skinless side is down, and turn the heat to medium low.
Pour the broth mixture into the pan around the sides of the fillets. Cook for 2 to 3 minutes, until the fillets have just cooked through and the broth has thickened somewhat.
Serve, spooning the sauce over Salmon.