Herb-Grilled Salmon with Fresh Tomato-Orange Chutney

Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon mixed peppercorn
  • 2 tablespoon ginger, freshly grated
  • 6 fresh basil leaves
  • 4 sprigs fresh dill
  • salt
  • 1 orange
  • + 19 more ingredients
    • freshly ground black pepper
    • salt
    • 6 fresh basil leaves
    • 2 cups Fresh Tomato-Orange Chutney
    • ½ pint yellow pear tomatoes or cherry tomatoes
    • ½ pint red grape tomatoes or cherry tomatoes
    • 2 tablespoons olive oil
    • freshly ground black pepper
    • 2 navel oranges
    • 1 lemon
    • ½ teaspoon mustard seeds
    • 4 scallions
    • 1 russet potato
    • Safflower oil or canola oil
    • 1 3-pound boneless salmon fillet
    • 1 jalapeño
    • ½ teaspoon fennel seeds
    • ¼ cup olive oil
    • Fresh herb leaves

Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top g...

View full recipe at Epicurious

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