Grilled Salmon with Peach Apple Chutney

Yield:
4 servings

Delicious served over plain rice, orzo or couscous

Ingredients:

  1. 3 small peaches, chopped (about 1-1/2 cups)
  2. 1 large green apple, such as Pippin, peeled, cored and chopped (about 1-1/2 cups)
  3. 2 Tablespoons apple cider vinegar
  4. 2 Tablespoons brown sugar
  5. 2 cloves garlic, peeled and chopped
  6. 1/2 teaspoon whole mustard seed
  7. 1/2 teaspoon ground cumin
  8. 1/4 teaspoon paprika
  9. 1/8 teaspoon allspice
  10. 1/8 teaspoon salt
  11. 1 lb. salmon fillet
Directions:

In a medium saucepan over low heat, combine the chopped peaches and apple, vinegar, brown sugar and garlic. Bring to a simmer.

Add the mustard seed, cumin, paprika, allspice and salt. Cover and cook 10 to 12 minutes, stirring occasionally. The fruit should be tender, but still hold its shape. Taste for seasonings. Add additional brown sugar if necessary. The amount of sugar required varies due to the natural sweetness of the fruit.

While the chutney is cooking, grill the salmon, skin-side down, over a barbecue grill set over low hat. Do not turn salmon. Fish is done when it is firm to the touch to top. Divide the salmon into 4 servings and serve with the warm chutney.

Chutney is also nice served over grilled chicken breasts.


TDS 3