Ingredients

1/2 pound eggplant, cut into 1/2-inch cubes

　　1 small red bell pepper, cut into 1/2-inch pieces

　　1 small onion, cut into 1/2-inch pieces

　　1/4 cup water

　　2 tablespoons fresh lemon juice

　　2 tablespoons cider vinegar

　　1 teaspoon curry powder

　　1/2 teaspoon mustard seeds

　　1/4 cup plus 1 tablespoon firmly packed light brown sugar

　　1 tablespoon chopped fresh flat-leafed parsley leaves

　　1 tablespoon balsamic vinegar

　　2 teaspoons Dijon mustard

　　1/8 teaspoon cayenne

　　four 4-ounce salmon fillet with skin

　　Accompaniment: Steamed Haricots Verts and Potatoes

　　

Step 1

In a saucepan simmer eggplant, bell pepper, and onion in water, lemon juice, and cider vinegar with curry powder, mustard seeds, and 1/4 cup brown sugar, uncovered, stirring occasionally, 20 minutes, or until most of liquid is evaporated. Season mixture with salt and stir in parsley. Cool chutney to room temperature. Chutney may be made 1 week ahead and chilled, covered.

　　

Step 2

Preheat broiler.

　　

Step 3

In a bowl stir together balsamic vinegar, mustard, cayenne, remaining tablespoon brown sugar, and salt to taste and add salmon, turning to coat. Arrange fish, skin side down, on rack in broiler pan and broil about 4 inches from heat 7 minutes, or until just cooked through. Discard skin.

　　

Step 4

Serve fish with chutney and haricots verts and potatoes.