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

  • freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ pint red grape tomatoes or cherry tomatoes
  • ½ pint yellow pear tomatoes or cherry tomatoes
  • 2 cups Fresh Tomato-Orange Chutney
  • 6 fresh basil leaves
  • salt
  • + 19 more ingredients
    • freshly ground black pepper
    • 1 orange
    • salt
    • 4 sprigs fresh dill
    • 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
    • 6 fresh basil leaves
    • 2 tablespoon ginger, freshly grated
    • 1 teaspoon mixed peppercorn
    • 2 tablespoons balsamic vinegar

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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