Indian-Spiced Broiled Salmon with Citrus Tart Cherry Chutney
Total Time: 35 minutes
Prep: 5 minutes
Cook: 30 minutes
Yield: 4 servings
- Citrus Tart Cherry Chutney
- 2 cups dried Montmorency tart cherries
- 1 cup Montmorency tart cherry juice
- 1 1/2 tablespoons olive oil
- 1/2 red onion, finely chopped
- 1 cup walnuts, chopped
- 2 clementines, peeled and separated into sections
- 1/3 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1/8 teaspoon ground cinnamon
- Pinch ground cardamom
- Pinch nutmeg
- Zest of 1/2 lemon
- Broiled Salmon
- 4 1/2-pound salmon fillets
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
Citrus Tart Cherry Chutney
In a large pot, add the olive oil and heat to medium. Add the onion and sauté until it begins to turn brown, about 8 minutes.
Add the remaining ingredients except for the chopped clementines, increase the heat to high and bring mixture to a full boil. Reduce the heat to a gentle boil and cook (uncovered) for 20 minutes, stirring regularly.
Add the clementines and continue to cook an additional 20 minutes, stirring occasionally, until the juices have thickened.
Place oven on high broil setting and allow the oven to heat all the way.
In a small bowl, whisk together the olive oil, cumin, garlic powder, turmeric, paprika and salt. Drizzle over salmon fillets (if time permits, refrigerate the marinade-coated salmon for at least 15 minutes for more flavor).
Broil for 8 to 10 minutes, or until fish is cooked through.
Remove from the oven, top with Montmorency tart cherry chutney and serve with wild rice and something green.
Recipe courtesy of Julia Mueller, The Roasted Root