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
  • Fresh herb leaves
  • ¼ cup olive oil
  • ½ teaspoon fennel seeds
  • + 19 more ingredients
    • 1 jalapeño
    • 1 3-pound boneless salmon fillet
    • Safflower oil or canola oil
    • 1 russet potato
    • 4 scallions
    • ½ teaspoon mustard seeds
    • 1 lemon
    • 2 navel oranges
    • freshly ground black pepper
    • 4 sprigs fresh dill
    • salt
    • 1 orange
    • 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

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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