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

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

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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