1. In a medium saucepan, heat 2 tsp. of the oil over medium heat. Add onion and cook until softened, stirring frequently, 5 to 6 minutes. Stir in ginger, carrot, sugar, cinnamon, mustard seeds, cloves, cider, and cherries. Bring to a simmer, reduce heat to low, and cook, covered, until most of the liquid is absorbed, about 40 minutes, stirring frequently.

2. Rinse salmon fillets with cold water and pat dry with a paper towel. Season with rosemary, salt, and pepper. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium heat. Place salmon in the skillet skin side down, cover, and cook for 5 minutes. Turn salmon and cook for 2 to 3 minutes or until flesh becomes opaque.

3. To serve, divide salmon among 4 plates and top each with a generous helping of cherry chutney. Serve warm.

Source: Hannaford fresh Magazine, January - February 2011