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Pan-Fry

Salmon with Dried Cherry Ginger Chutney
Ingredients
5 teaspoon olive oil or Canola oil, divided
1/2 each Medium yellow onion, diced
1 tablespoon Fresh ginger root, minced
3/4 cup grated carrot
2 tablespoon Brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon mustard seeds
1/8 teaspoon ground cloves
1/3 cup apple cider
1/2 cup tart dried cherries
4 (6 0z.) each Salmon fillets, skin on one side
1 tablespoon Chopped fresh rosemary (or 1 tsp dried)
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
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Salmon with Dried Cherry Ginger Chutney

Salmon with Dried Cherry Ginger Chutney

Salmon with Dried Cherry Ginger Chutney
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:30 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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