What makes this dish not a recipe in the strict sense of the term is, I don’t go and make two quarts of chutney just so I can use some of it to make a salmon dish. Rather, apples being plentiful in the fall, I make a large batch of chutney, confident I will find great uses for it. For example, this past week, Rosh Hashanah lasting three whole days, I was reluctant to make all of Shabbos food at the same time I made the food for the two first days, especially fish. So I remembered my magic solution: As always, I had my apple chutney on hand. I mixed some with a little olive oil, smeared the mixture on a side of salmon, and roasted it at very high temperature. It was delicious, and easy as 1-2-3! Having some good homemade condiments on hand is something I’m very big on: . These condiments and preserves are so fabulous and so easy to prepare the dish you use them on hardly needs any other adorning: Totally plain poached chicken breasts or baked fish or tofu, for example, will find their rightful place in the gastronomic world wearing a different but very becoming hat each time you decide to top them with one of the many foolproof preparations I have included in my cookbooks.
Apple Chutney Roasted Salmon
Recipe By Levana Kirschenbaum
- Cook & Prep: 1 h 15 m
- Serving: 4
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No Allergens
Ingredients (16)
Apple Raisin Chutney
Salmon
Start Cooking
For the Apple Raisin Chutney
Chutneys, from the Hindi “to be licked” (an inspired derivation, if you have ever tasted a good one), are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip. Incorporate it in recipes, as I do here, with salmon or meatballs. Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.
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Put the mustard seeds, sugar, vinegar, tomatoes, salt, cayenne, turmeric, cardamom, curry and 2 and 1/2 cups water in a heavy pot, and bring to a boil.
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Coarsely grind the raisins, apples, onions, celery and ginger in the food processor, using the pulse button.
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Add the ground mixture to the boiling liquid, and bring to a boil again. Reduce the heat to medium-low and cook, covered, for about 30 minutes. The mixture will thicken as it cools.
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Cool completely before storing in clean wide-mouth glass jars. Store refrigerated.
See more at: https://www.levanacooks.com/recipe/spicy-apple-chutney-recipe/
For the Salmon
Use just one cup of the chutney in this salmon. Reserve the rest for another delicious use.
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Preheat the oven to 450 degrees Fahrenheit.
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Mix the chutney and the oil and smear the salmon all over with the mixture. Place the salmon in a baking pan just large enough to fit it snugly. (If it’s easier to half the fillet to fit it more easily in the pan, go ahead and halve it.)
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Bake 25 minutes.
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Serve hot or at room temperature.
